Chickpea curry with coconut milk
Ingredients:
1 tbsp coconut oil
1 onion chopped
2 cloves garlic
finely chopped
400 g chopped tomatoes
250 ml coconut milk
200 g chickpea sprouts
100 g mung bean sprouts
1 1/2 tsp garam masala
2-3 tsp curry mild and hot
1 tsp cumin
Fresh coriander herb
Salt, Pepper and chili
Peanuts or chickpeas
roasted
Rice to serve
Various vegetables such as
parsley root, parsnips,
celery, peppers, carrots and
potatoes
Ingredients for 4 servings
Process
1. Heat oil in a large skillet. Add garlic and onions and cook until translucent. Add chopped tomatoes and coconut milk and simmer for a few minutes.
2. Add drained chickpeas and simmer for about 10 minutes. Add spices, then simmer for another five minutes.
3. Season with salt, pepper and chili, then serve with rice and fresh cilantro.