Chickpea Curry Recipe

If you are looking for a quick vegetarian meal or a delicious budget meal, this Chickpea Curry Recipe fits the bill. It is rapidly assembled and is one of my standbys when I am pushed for time. 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 Pappadums. No-one will ever know that you threw this together in 5 minutes!

This meal is reliant on the store cupboard and /or the freezer. The recipe calls for one quantity Tomato Sauce Recipe, but you could substitute with any GOOD bottled or canned onion and tomato mix. 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 anything from pasta and pizza to a base for meat and chicken. For this recipe, make sure that you use vegetable stock in the tomato sauce.

Ingredients:

Method:

1. Add all the ingredients, except the coconut milk, to a large pan over a medium heat.
2. 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 2oz / 60g (roughly 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.