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    You are in: Home / Recipes / Chickpea, Capsicum and Tomato Curry Recipe
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    Chickpea, Capsicum and Tomato Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    JustJanS's Note:

    An excellent vegetarian curry or side dish for a regular curry meal

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    Units: US | Metric


    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.

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    Nutritional Facts for Chickpea, Capsicum and Tomato Curry

    Serving Size: 1 (586 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 634.9
    Calories from Fat 368
    Total Fat 40.9 g
    Saturated Fat 18.8 g
    Cholesterol 0.0 mg
    Sodium 415.9 mg
    Total Carbohydrate 63.3 g
    Dietary Fiber 12.7 g
    Sugars 25.9 g
    Protein 11.4 g

    The following items or measurements are not included:

    curry leaves

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