Chickpea Curry

This is a simple, dry curry made with chickpeas and coconut milk. It is so good to have with some roshi or rice, making a quick and easy lunch or dinner.

For our recipe, we have used the Real Thai Coconut Milk provided to us by one of our partners, Sosun Fihaara. This coconut milk has a rich, creamy consistency and natural coconut flavour. It is perfect for curries as it adds a rich, creamy flavour and brings a smooth texture. Real Thai Coconut Milk can also be used in drinks and desserts. 

Serving size:  3 to 4 people

Ingredients:

• 1 tbsp olive oil
• 1 medium onion (thinly sliced)
• 1 tsp grated ginger
• 2 tsp grated garlic
• 10 curry leaves
• 2 green chillies (sliced to halves)
• ½ cup diced tomatoes
• 70g tomato paste (a small can)
• 1 can chickpeas (drained and rinsed)
• ½ cup water
• ½ cup Real Thai Coconut Milk
• 2 tsp curry powder
• ½ tsp salt
• ½ tsp cumin powder
• ¼ tsp ground black pepper
• ¼ tsp chilli powder

Instructions:

1. In a small pot, heat up 1 tbsp olive oil for 1 minute on low heat. Add in 1 medium onion (thinly sliced), 10 curry leaves, and 2 green chillies (sliced in halves). Sauté on medium heat for 6 to 7 minutes or until the onions are browned and golden.
2. Then add in 1 tsp grated ginger and 2 tsp grated garlic. Sauté for another 2 minutes on low heat.
3. Now add in ½ cup diced tomatoes and sauté for 3 minutes on low heat or until the tomatoes are soft and pulpy.
4. Add in 70g tomato paste (a small can) and sauté for 2 minutes on low heat. Then add 2 tsp curry powder, ½ tsp salt, ½ tsp cumin powder, ¼ tsp ground black pepper, and ¼ tsp chilli powder, and mix well. Cook for another 2 minutes.
5. Next, add in chickpeas (drained and rinsed) along with ½ cup water and cook for 12 minutes on medium low heat with a lid on or until they are a bit soft. Make sure to stir every few minutes to prevent it from burning.
6. Finally add in ½ cup Real Thai Coconut Milk and mix well. Cover with a lid again and cook for another 12 minutes on low heat until the chickpeas are fully soft. The chickpeas will have a small bite to them and should not be too mushy.