Chickpea curry

11 April 2017 - curry

Ingredients

• 1 tbsp turmeric
• 1 tbsp cumin
• 2 tbsp ground coriander
• 2 white onions (chopped)
• 300g (2 cups) cherry tomatoes
• 4 cloves garlic (chopped)
• 3 tbsp ginger (grated)
• 2 red chillies (deseeded)
• 1 tbsp salt
• 320 ml (1.5 cups) coconut cream
• 4 tbsp tomato puree
• 150g (1 cup) red lentils (parboiled)
• 1 head broccoli (broken into florets)
• 2 cups water (more if it’s too dry)
• 800g (3.5 cups) chickpeas
• handful coriander (cilantro)
• 200g (1 bag) spinach
• Basmati rice
• Coriander (cilantro)
• Popadoms
• Mango chutney

Method

1. Put the white onions, cherry tomatoes, garlic, ginger, red chilli in a food processor & blend to a puree
2. Fry the spices in a pan
3. Stir in the puree & add salt to taste
4. Stir in the coconut cream & tomato puree
5. Add the parboiled red lentils
6. Add the broccoli
7. Add some water
8. Stir in the chickpeas
9. Stir the coriander (cilantro) & spinach
10. Stir in the spinach
11. Add some more water if needs be
12. Serve with basmati rice & garnish with broken popadoms & coriander (cilantro)

Links

• https://www.reddit.com/r/GifRecipes/comments/5j1kuj/hearty_chickpea_curry/