
Chickpea Indian Curry
- Prep: 15 min
- Cook: 35 min
- Serves: 6

Ingredients
Method
- In a medium sized pot add rice and 2 cups of water, bring to a boil without lid, once boiling turn down heat put on lid and simmer for 10-15 min until water has disappeared.
- Heat up a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent.
- Add garlic, lemon and ginger and cook for 2 min.
- Add spices (curry powder, turmeric, cayenne pepper, coriander) and cook for another 1 min before adding tomatoes and coconut milk while stirring well on low heat for 10 min.
- Add chickpeas (drained), stir well to combine and remove from heat.
- Serve hot with cooked jasmine rice.
Notes
Made to accompany chicken curry. Serve with hummus, naan bread, salsa and coconut yogurt.