Chickpea Curry Recipe

This Chickpea Curry Recipe is ideal if you are looking for healthy vegetarian meals. It is rapidly assembled and is one of my standbys when I am pushed for time - the easiest of 5 minute meals! There isn't actually any chilli in it - fresh ginger, ground coriander, cumin and cayenne give it its intensity, and coconut milk gives the dish a mellow flavor. Serve this with rice, Cucumber Raita and Poppadums.

Homemade Tomato Sauce is the base of this curry. It is well worth making this sauce up in advance and keeping it in the freezer for emergencies. It is versatile and can be used on anthing from pasta and pizza to a base for meat and chicken - perfect for healthy meal planning. Vegetarian cooking can sometimes be challenging, but this store cupboard curry couldn't be easier.

Easy

Preparation time: 5 minutes (providing you have ready the Tomato Sauce Recipe)

Cooking time: 5 minutes

Serves 4 - 6

Ingredients:

one quantity Tomato Sauce Recipe or 3 cups very good, commercial onion and tomato sauce

2 x cans chickpeas, drained - net weight 1lb 2oz / 500g

1 - 2 cups coconut milk*

1 inch / 2cm knob fresh ginger, grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cayenne pepper

Method:

Add all the ingredients, except the coconut milk, to a large pan over a medium heat.
Gradually add the coconut milk until you have a thick consistency. Simmer for a few moments and serve. Easy!

*If you don't have coconut milk at hand, you can use 1 cup of dessicated coconut mixed with 2 cups of milk. Purists would be horrified but it works in an emergency! You could, if you want, squeeze the liquid out and discard the dessicated coconut, but I just add the whole lot to the curry.

You may use Tomato Sauce Recipe, Pasta Sauce Recipe or Salsa Recipe for Canning Tomatoes.