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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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You can serve this over rice or as is. Ingredients:
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 |
Directions:
1. Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
2. Fry the chopped onion in vegetable oil until soft.
3. Stir curry paste mixture into the onion and fry together for a minute.
4. Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
5. Add in the bell pepper and chickpeas.
6. Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
7. Bring to bubbling and then cover and reduce heat.
8. Simmer for 15 minutes.
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