I just cooked this for my tea, and it ain’t the first time

CHICKPEA COCONUT CURRY

  • Chop finely a 10cm piece of ginger
  • Chop up 2 medium (ripe) tomatoes
  • Chop up half an onion
  • Chop up 3 cloves garlic
  • Drain/rinse 1½ cans (c. 540g) chickpeas
  • Oil into pan, add onion garlic and ginger
  • Sauté for a few minutes
  • Add 2 tsps curry paste
  • Add 1 tsp garam masala
  • Add seasoning
  • Stir and cook for a minute or two until fragrant
  • Add chopped tomatoes
  • Cook for a few minutes until they start to break down
  • Shake wildly then add full can (c. 400mls) coconut milk
  • Stir; bring to the boil, lower heat to medium
  • Add chickpeas, cook for 7’-10’
  • Taste, adjust as necessary
  • Squeeze lemon juice only over portion/s to be eaten – NOT over any remaining for another meal !

Coupla things to note: remember the seasoning. I forgot it – often do – and had to add it to the portion on my plate. Doesn’t work as well as when it’s cooked in.

Don’t bother to peel the ginger. I got this tip from the beautiful Alison Roman in her recipe for “The Stew”; and it works fine any time the dish you’re making will be cooked for a while. Let us all give thanks to Alison !    :)

Oh; and btw – don’t reheat leftovers in the microwave. It tries to turn the chickpeas into popcorn. [grin]

There’s a link to the video of the bloke from whom I got this, under the recipe’s name.

7 comments

  1. I think it’s the fresh tomato coupled with the coconut milk, Maggie – some kind of magic going on there. Learned another lesson with this one first time I made it: the chickpeas must be quality. That time I found myself with an entirely delicious sauce, harbouring things like ball-bearings. :}

    Like

    1. I would prefer her delightful tones to Sam’s, to be honest; but I ain’t nevah come across her recipe. You have reminded me to look for what she has to say online on all things yummy food. :)

      Liked by 1 person

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