Prep 15 mins
Cook 40 mins
You can serve this over rice or as is.
- 15 1⁄2 ounces chickpeas (I use low sodium)
- 13 1⁄2 ounces coconut milk
- 1 medium onion, chopped small
- 1 small red bell pepper, coarsely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 garlic clove, minced
- 1 tablespoon ginger
- 3 tablespoons curry powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- cayenne pepper
- Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
- Fry the chopped onion in vegetable oil until soft.
- Stir curry paste mixture into the onion and fry together for a minute.
- Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
- Add in the bell pepper and chickpeas.
- Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
- Bring to bubbling and then cover and reduce heat.
- Simmer for 15 minutes.
I was excited to find this recipe and have everything I needed on hand to make it. However, I find the flavors to be overwhelming, and like another reviewer wrote, somewhat raw and very unkorma tasting. To be fair, I did use lower fat coconut milk. I found the level of curry and cardamom over the top too ( and I like bold flavor). The flavors didn't meld right and tasted
i used coconut milk and added some broth in addition to the water- very tasty!
I have to agree with some of the other comments that the recipe needs some tweeking. I prepared it as is and did not think the flavors worked together. Therefore, I added fresh lemon juice, salt and a green chili and let it simmer a while, all which helped immensely. Still, I wouldn't make it again.