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Coconut and Herb Chickpea Curry

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. Leave to simmer for 5 minutes and then add drained chickpeas and stock. Simmer for a further 10 minutes.
  5. 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.
  6. 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.