Aimee's Chickpea Curry
Ready In: 30 mins
Serves: 3-4
Ingredients
- 1 (300 g) can chickpeas, drained and rinsed
- 1 1⁄2 tablespoons tandoori curry paste
- 2 -3 medium sized tomatoes, diced (or 1 x can chopped tomatoes)
- 1 cup frozen mixed vegetables
- 1 tablespoon tomato sauce (ketchup)
- 1 medium onion, sliced
- 1 tablespoon minced garlic
- 1 (400 g) can coconut milk
- 1 tablespoon peanut butter
- 1 tablespoon oil
Directions
- Fry onion and garlic in oil until soft over a medium heat.
- Add curry paste, cook for one minute or until fragrant.
- Add chickpeas, tomatoes, mixed veges and tomato sauce. Reduce heat slightly and cook down until most of the juices have been reduced.
- Add the coconut milk gradually and stir until all combined. Stir through peanut butter.
- Cook for 15-20 minutes or until all vegetables are tender and curry is at a thickness to suit you.
- Serve over rice with naan bread and top with minted yogurt if desired.
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