Chickpea, Capsicum and Tomato Curry

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
  • Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
  • Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
  • Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
  • Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
  • Stir in the coconut milk.
  • 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.
  • Pour the flavoured oil over the curry stir and serve.
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