Chickpea curry
A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals.
Ingredients
- Coconut oil2 სუფრის-კოვზი
- onions2 ცალი
- Black cardamom4 ცალი
- Cloves6 ცალი
- cinnamon stick1 ცალი
- Chilli3 ცალი
- Ginger1 სუფრის-კოვზი
- garlic cloves3 კბილი
- Asafoetida¼ ჩაის-კოვზი
- Turmeric½ ჩაის-კოვზი
- Fenugreek½ ჩაის-კოვზი
- tamarind paste1 სუფრის-კოვზი
- Coconut milk400 ml
Instructions
3 steps- 1
Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes.
- 2
Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick.
- 3
Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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