Recipe: Coconut Chickpea Curry
This rich, creamy curry takes just five simple steps to make.
Chickpeas are a rich source of vitamins, minerals and fiber. They’re also high in protein which makes them an excellent meat replacement.
If you try this recipe, don’t forget to take a photo and tag us on Instagram @speciesunite. We’d love to see how it goes!
Ingredients:
Serves: 2 people
2 tbsp olive oil
1 large red onion diced
400g canned tomatoes diced
400g canned chickpeas drained
3 garlic cloves thinly sliced
2 tbsp garam masala
1 tsp curry powder
1 tsp ground cumin
400g canned coconut milk
Salt and pepper to taste
Method:
First, add the olive oil to a saucepan over medium heat.
Next, add the onions, garlic and tomatoes to the saucepan and stir. Cook for five to ten minutes or until the onion has softened.
Add the chickpeas and spices to the saucepan, then stir well.
Pour in the coconut milk and bring the curry to a boil. Then, reduce the heat to low and allow the curry to simmer for 10 minutes or until the chickpeas have cooked. Add salt and pepper to taste. If you’d like to thicken the curry slightly, add a sprinkle of flour.
Serve with basmati rice and garnish with optional chopped cilantro leaves.
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