Chickpea, Capsicum And Tomato Curry

1. 1

   Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.

2. 2

   When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).

3. 3

   Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.

4. 4

   Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.

5. 5

   Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.

6. 6

   Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.

7. 7

   Stir in the coconut milk.

8. 8

   Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.

9. 9

   Pour the flavoured oil over the curry stir and serve.

* Per serving · 4 servings · Values may vary.