Menu

Chickpea Curry | Milkbottle

Chickpea Curry

Curry

Chickpea Curry

Recipe
2 tbsp oil
1 onion, chopped
1 red chilli, deseeded and finely chopped
1 red chili, slice in an angle to garnish
6 garlic cloves, finely chopped
4cm piece fresh ginger, peeled and roughly chopped
1 tbsp ground coriander
2 tbsp ground cumin
1 cinnamon stick
1 tbsp garam masala
1 small can tomato purée
1 x 400g cans chickpeas, drained
400g can chopped tomatoes
100g creamed coconut
½ small bunch coriander, roughly chopped, plus extra to garnish
4 spring onions, thinly sliced in an angle, to garnish
1 red chili, thinly sliced in an angle, to garnish
In a food processor, combine the garlic cloves, ginger & chilli and process to a paste, add a drop of water if needed.
Heat the oil in a saucepan and fry the onion for 10-12 minutes until caramelized and golden brown.
Add the ginger-garlic paste and stir fry for 2-3 minutes.
Stir in the tomato paste, ground coriander, ground cumin, cinnamon stick, 1/2 tsp of salt, 1 tbsp of water and cook for 2 minutes while stirring.
Add the drained chickpeas and tomatoes, bring to a boil, lower the heat and simmer for 15 minutes, add a bit of water if needed.
Add 100g creamed coconut and the garam masala, and simmer for 5 mins more.
Stir in the chopped coriander and a squeeze of lemon.
Garnish with extra coriander, chili slices and spring onions and serve with rice.

Recipe: Leonoor Ottink via Taverne Agency

Foodstyling: Lisanne Helling via Taverne Agency

Image: Ton Zonneveld via Taverne Agency

 

More Food
Pistache story by Wolf
Food

Pistachio fattoush salad with millet

Millet is an ancient superfood grain with a mild, corn-like flavor and great texture »
Vietnamese Lunch
Food

Vietnamese fresh spring rolls with Peanut dipping sauce

A healthy, easy and delicious appetizer »
Copper food story
Food

Pommes Anna

A classic french dish of sliced layered potatoes in butter and thyme »