Coconut Chickpea Curry

Yield : 5 portions

500 g cooked chickpea, home cooked or canned

40 g ginger, course chop

40 g garlic, course chop

150 g plain yogurt, animal or plantbased

1-2 tablespoon water

1 tablespoon ghee or coconut oil

1 medium white onion, small dice

2 teaspoon garam masala

1 pinch chili powder, optional

1 teaspoon ground cumin

1 small bay leaf

1 pinch asafoetida powder

500 ml tomato puree

500 ml coconut milk

2 pinches fenugreek leaves

1 small bunch fresh coriander, leaves and stems, rough chop

1 teaspoon sea salt

medium sauce pot

medium mixing bowl

oven baking sheet and baking paper

Nutri-bullet blender or other highspeed blender

Prepare ingredients and continue to video or written instructions below. 

1.  Preheat oven to 190C/375F. Next, peel and coarsely chop the garlic and ginger, place both into blender and add 1 tablespoon water. Blend on high until a smooth paste is achieved. Place half into a small bowl and set aside. The other half place into a medium sized mixing bowl and add the yogurt, add a pinch of salt and stir to blend evenly. Strain and rinse the cooked chickpeas and add to the bowl of garlic ginger yogurt. Stir to coat the chickpeas. Line the baking sheet with baking paper and pour the chickpeas onto the baking sheet. Spread evenly and place into the preheated oven. Bake for 15-20 minutes.

2.  While chickpeas are baking heat a medium saucepot over medium high heat. Add the ghee or coconut oil and all the dry spices except the fenugreek, toast them slightly and then add the onion. Sautee until onion has become translucent and then add the remaining garlic ginger paste. Sautee for another minute and then add the tomato paste and coconut milk. Bring to a boil and then lower heat to a low simmer. When the chickpeas are ready(toasted and slightly brown), remove from the oven and carefully add to the sauce using 2 large kitchen spoons. Continue to let the sauce simmer for another 10-15 minutes. Now add the fenugreek leaves and salt. Test flavor and add more salt if desired.

3.  Using a large ladle , carefully place the curry into a serving bowl and sprinkle the fresh coriander leaves over the top and serve with steamed basmati rice, quinoa, or some naan bread. Enjoy!