I finally took the plunge and moved in with the boyf last week. I would love to say it is pure domestic bliss but the stark reality is that we are down to our last pennies after the move. With barely two sticks to rub together (ok, possible exaggeration) we are looking to be super thrifty with our culinary expectations this month. Cue store cupboard raids. This is one such example of throwing together a few tins and some spices. And it tastes pretty darn good too.
This thick creamy coconut and chickpea curry is super easy to make and super tasty to eat. If you want a stronger, spicier flavour then do throw in some more chilli powder or even better get some fresh chilli in there. I also recommend garnishing with fresh coriander if you have some to hand.
Coconut and Chickpea Curry (serves 2-3)
You will need:
- ½ Onion, thinly sliced
- ½ tsp Ground Ginger
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Ground Coriander
- ½ tsp Mustard Seeds
- 1 tin Coconut Milk
- 1 tin Chickpeas
- Couple of good pinches of Sea Salt
- Lime, halved
- Fresh coriander to garnish (optional)
- On a low-medium heat fry the sliced onions with a good pinch of salt. Cook until soft and translucent.
- Add the spices, stir through and heat for 1 minute.
- Pour in the coconut milk. Bring to simmer before adding the chickpeas.
- Allow to simmer for 30 minutes, or until the chickpeas are tender, stirring occasionally. Add extra water, maybe a tablespoon, if necessary.
- Squeeze the juice of half a lime into the curry, stir and serve.
