Chick-pea Curry

Thank you to Roamea for this spicy curry. It is not very hot. We served it for any vegetarians at the curry evening in the Hall and it was all eaten, with compliments given.
1 cup of chickpeas or 3 tins, drained
1 – 1 ½ tsps ginger garlic paste (I use fresh ginger and garlic, grated)
2 large tins tomatoes
½ tsp turmeric powder (I use fresh turmeric, grated)
1 tsp chilli powder
½ tsp garam masala
½ – 1 cup coconut milk
1 bunch coriander leaves, chopped to garnish
Soak chickpeas overnight and boil or pressure-cook till well cooked
Fry ginger and garlic
Then add chilli powder and sauté for a few minutes.
Add tomatoes fry for a few minutes
Add chickpeas and coconut milk, allow to boil
Sprinkle with chopped coriander and serve hot.
Serves 6 people. Serve on a bed of rice with sambols.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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