Chickpea, Capsicum and Tomato Curry

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

• Ready In: 40 mins
• Serves: 4

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

Directions

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.