Coconut and Herb Chickpea Curry

Name: Coconut and Herb Chickpea Curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: 2 tbsp vegetable oil; 1 large onion; 4 cloves garlic; 1 tsp Turmeric; 2 tsp coriander seeds; thumb size ginger; 2 tsp dried fenugreek; 1 bay leaf; 400 ml coconut milk; 720 g jar of chickpeas; 1 vegetable stock cube; 30 g fresh dill; 30 g fresh parsley; 30 g fresh coriander; Juice of 1 largish lime; 1 red chilli; salt and pepper; Some extra fresh herbs and / or sliced red chilli to garnish

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
International

Coconut and Herb Chickpea Curry

Travis Ward

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

2 tbsp vegetable oil
1 large onion (finely diced)
4 cloves garlic (crushed or minced)
1 tsp Turmeric
2 tsp coriander seeds (crushed in a pestle and mortar)
thumb size ginger (grated)
2 tsp dried fenugreek
1 bay leaf
400 ml coconut milk
720 g jar of chickpeas (drained weight aprox. 420g)
1 vegetable stock cube (dissolved in 250ml water)
30 g fresh dill (finely chopped either by hand or in a food processor)
30 g fresh parsley (finely chopped either by hand or in a food processor)
30 g fresh coriander (finely chopped either by hand or in a food processor)
Juice of 1 largish lime
1 red chilli (sliced finely and diagonally along the chilli - remove seeds for a milder version)
salt and pepper (to taste)
Some extra fresh herbs and / or sliced red chilli to garnish (coriander or parlsey or dill or mint - or a sprinkling of all of them)

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Instructions

Place a medium-sized pan on medium / high heat and add 2 tbsp of oil. Add finely diced onion and cook until it starts to caramelise.
Add garlic and turmeric and stir into mixture until the aromas are released. Then add crushed coriander seeds, followed by grated ginger and stir in.
Stir in the dried fenugreek and place bay leaf into the pan. Then pour in coconut milk and stir (lower the heat if required to get it to a gentle simmer).
Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
Add chopped fresh herbs, lime juice and sliced red chilli and stir the curry until evenly distributed. Place a lid on the curry and let simmer for a minimum of 20 mins.
Taste the curry and adjust seasoning and / or lime juice. Garnish with some more sliced chilli and / or fresh herbs. Serve with rice and / or naan.