Chickpea, Capsicum And Tomato Curry Recipe

Name: Chickpea, Capsicum And Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g desiccated coconut; 2 tablespoons coriander seeds; 20 fresh curry leaves; 2 garlic cloves, minced; 6 dried red chilies; 1 1/2 cups water; 6 tablespoons vegetable oil; 3 onions, cut lengthways into wedges; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1 teaspoon chili powder; 400 g chickpeas, drained and rinsed; 1 red capsicum, cut into 2cm squares; 4 tomatoes, quartered; 3/4 cup coconut milk; 1 teaspoon mustard seeds

Servings: persons

100 g desiccated coconut
2 tablespoons coriander seeds
20 fresh curry leaves
2 garlic cloves, minced
6 dried red chilies
1 1/2 cups water
6 tablespoons vegetable oil
3 onions, cut lengthways into wedges
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon chili powder
400 g chickpeas, drained and rinsed
1 red capsicum, cut into 2cm squares
4 tomatoes, quartered
3/4 cup coconut milk
1 teaspoon mustard seeds

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
When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
3
Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
4
Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
5
Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
6
Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
7
Stir in the coconut milk.
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
Pour the flavoured oil over the curry stir and serve.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 100 g desiccated coconut, 2 tablespoons coriander seeds, 20 fresh curry leaves, 2 garlic cloves, minced, and more.

Yes, Chickpea, Capsicum And Tomato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea, Capsicum And Tomato Curry

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