1 tbsp peanut oil1 shallot, minced
2 cloves garlic, minced
1 tsp chilli flakes
1 tbsp turmeric1 tsp dried coriander
1 tbsp fresh ginger
Salt and pepper, to taste
3 medium tomatoes, diced
2 tbsp tomato paste
1.5 cups cooked chickpeas (1 tin, drained and rinsed)
½ cup coconut milkFresh coriander, for serving
Heat up a medium pot up on a stove with the oil on medium heat.
When hot, add the shallot, garlic, and chilli flakes.
Stir with a wooden spoon, slightly pounding together the ingredients to form a paste.
When the onion is softened, stir in the turmeric, coriander, and ginger.
Continue stirring and cooking until the shallot has caramelized.
Add a bit of water as needed if the spices are sticking to the bottom of the pan.
Stir in the tomatoes, tomato paste, and chickpeas. Bring to a boil and reduce heat to low.
Add water to your desired consistency as the curry reduces.
Let simmer for 15 minutes.
Taste, and adjust seasonings as needed.
Stir in coconut milk and remove from heat.
Top with coriander and serve with rice or Two Ingredient Flatbread
Nutrition Information (per 1/4 recipe, about ¾ cup)
230 calories, 11g fat, 27g carbohydrate, 7g fibre, 8g protein.
(Best served with our delicious Mango chutney and homemade flatbreads!)