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Categories:
chickpeas coconut milk onion red bell pepper vegetable oil tomato paste garlic ginger curry powder ground cardamom ground coriander cayenne pepper
Viewed: 77 - Published at: 4 years agoIngredients
- 15 1/2 ounces chickpeas (I use low sodium)
- 13 1/2 ounces coconut milk
- 1 medium onion, chopped small
- 1 small red bell pepper, coarsely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 garlic clove, minced
- 1 tablespoon ginger
- 3 tablespoons curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- cayenne pepper
Method
- Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
- Fry the chopped onion in vegetable oil until soft.
- Stir curry paste mixture into the onion and fry together for a minute.
- Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
- Add in the bell pepper and chickpeas.
- Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
- Bring to bubbling and then cover and reduce heat.
- Simmer for 15 minutes.
