Chickpea coconut curry (Print Version)

# Ingredients:

01 - 1 large onion.
02 - 1 zucchini.
03 - 100 g of red bell pepper.
04 - 550 g of chickpeas.
05 - 1 garlic clove.
06 - 1 tomato.
07 - 400 ml of coconut milk.
08 - 1/2 teaspoon freshly grated ginger.
09 - 1/2 teaspoon turmeric.
10 - 1/2 teaspoon mild chili powder.
11 - 1 tablespoon curry paste.
12 - Fresh parsley or cilantro.
13 - Salt.
14 - Pepper.

# Instructions:

01 - Chop up both the onion and garlic after peeling. Cook them in olive oil until they soften and turn clear.
02 - Mix in the curry paste, chili powder, turmeric, and ginger. Stir it well to combine.
03 - Dice the zucchini, bell pepper, and tomato. Toss them into the pan with the drained chickpeas.
04 - Pour in the coconut milk and give everything a mix. Let it simmer on low heat for 20-25 minutes, stirring every so often.
05 - Top it off with parsley or cilantro. Add salt and pepper to suit your taste.

# Notes:

01 - You can add some water if the sauce thickens too much.
02 - Fresh herbs give the dish a nice and refreshing finish.

Back