COCONUT CHICKPEA CURRY


Need more inspiration for meatless Monday? This recipe is a delicious option and great comfort food for the cooler weather recently. The ingredients are simple, cost-effective and the recipe takes under 30-minutes to cook. Serves 2 – 3 generously.

Ingredients

1 Tbsp. olive oil


1 large red onion, sliced finely


2 cloves garlic, crushed


1 Tbsp. grated ginger


1 large carrot, diced


2 medium courgettes, finely chopped


1 tsp. each of turmeric and garam masala


½ tsp. chilli flakes (optional)


1 x 400g can of chickpeas, drained and rinsed


1 x 400mL can of low-fat coconut milk


1 x 400g can of whole tomatoes in juice


½ cup vegetable stock


Basmati rice (allow ½ cup raw per person)

Method

Heat olive oil in a large saucepan and cook onion for one minute. Add the garlic, ginger, spices, carrot, and courgette and cook for another few minutes.


In another saucepan bring water to a boil and cook rice.


To the vegetables, add the chickpeas, coconut milk, canned tomatoes, and stock.      Simmer on low heat for 15 – 20 minutes until it starts to thicken slightly.


Season with salt and pepper. Serve curry on cooked basmati rice.