Creamy Chickpea Curry
Number of servings: 4
Cost per serving: R18
Meal Total: R71
2 tablespoon cooking oil
1 medium onion, finely sliced
1 teaspoon ginger, finely grated
1 teaspoon garlic, finely grated
1 green chilli, thinly sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon brown sugar
1 teaspoon salt
100 grams tomato
400 grams canned chickpeas, drained
1/2 to 1 cup of water
200 ml coconut cream
10 grams coriander, finely chopped
Step 1: On a medium heat, place your pot and add oil.
Step 2: Add onions and sauté till lightly golden.
Step 3: Add ginger, garlic, ground spices, tomato, salt and sugar and cook for 3 to 5 minutes or until mixture is thick and pasty.
Step 4: Add drained chickpeas, 1/2 cup of water and cook for 10 minutes on a low to medium heat (add the other half cup of water if it gets too thick).
Step 5: Add coconut cream and cook for another 10 minutes.
Step 6: Add chopped coriander and serve hot.
Best served with basmati rice.