Chickpea, Capsicum and Tomato Curry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An excellent vegetarian curry or side dish for a regular curry meal Ingredients:
100 g desiccated coconut |
2 tablespoons coriander seeds |
20 fresh curry leaves |
2 garlic cloves, minced |
6 dried red chilies |
1 1/2 cups water |
6 tablespoons vegetable oil |
3 onions, cut lengthways into wedges |
1 teaspoon cinnamon |
1 teaspoon turmeric |
1 teaspoon chili powder |
400 g chickpeas, drained and rinsed |
1 red capsicum, cut into 2cm squares |
4 tomatoes, quartered |
3/4 cup coconut milk |
1 teaspoon mustard seeds |
Directions:
1. Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
2. When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
3. Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
4. Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
5. Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
6. Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
7. Stir in the coconut milk.
8. Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
9. Pour the flavoured oil over the curry stir and serve.
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