An excellent vegetarian curry or side dish for a regular curry meal
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Units: US | Metric
- 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
- 1Toast 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.
- 2When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
- 3Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
- 4Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
- 5Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
- 6Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
- 7Stir in the coconut milk.
- 8Put 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.
- 9Pour 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: