Recipe

Red curry with chickpeas

Red curry with chickpeas gallery image 1
Published byLinda Valkovska
- Prep time: 15 min
- Cook: 25/30 min
- Servings: 3 - 4

Ingredients

- ½ onion, finely chopped
- 2 carrots, finely sliced
- ½ can of tomatoes or 250 g fresh tomatoes, cubed
- ½ bell pepper, cut into small chunks
- ½ zucchini, cubed
- 200 g boiled or canned chickpeas
- 200 ml coconut milk
- Olive oil for frying
- Salt to taste

For the sauce
- 1 tbsp tomato paste
- 1 - 1 1/2 tbsp curry powder
- ½ tsp cumin
- ½ small red chilli or chili flakes to taste (optional)
- Thumb sized piece of ginger, peeled
- 2 garlic cloves
- 3 - 5 cilantro stalks
- ½ can of tomatoes or 250 g fresh tomatoes
- Bouillon, cube or gel for 500 ml

For serving
- Rice, boiled
- Coriander (optional)
- Chili (optional)

Instructions

To prepare the sauce, blend all of the ingredients in a blender and set aside.

Heat the oil in a deep pan. Finely chop the onion and fry it until golden.

Add the carrots to the pan and cook on low heat with a lid to soften.

Then add the sauce and the rest of the canned or fresh tomatoes, as well as the bell pepper, zucchini and chickpeas.

Cook on medium heat until the colour of the sauce changes from red to saturated orange and the bell pepper is tender.

Add the coconut milk and bring to a bubble, then cook for a few more minutes.

Serve with boiled rice, cilantro and pieces of chili or chili flakes.
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