Ingredients
- Onion 1
- Ginger 5cm
- Garlic 4
- Olive oil 4 tbsp
- Turmeric 1.5 tsp
- Cumin 1.5 tsp
- Chilli flakes 1 tsp
- Chickpeas 2 cans
- Coconut milk 2 cans
- Vegetable stock 500ml
- Silverbeet 1 bunch
- Yoghurt to serve
- Mint to serve
Method
- Fry onion, garlic and ginger in olive oil.
- Add spices and chickpeas until chickpeas begin to soften.
- Squish chickpeas with wooden spoon to help thicken curry.
- Add coconut milk and stock, bring to simmer and cook for 40 mins stirring occasionally.
- Add silverbeet until wilted.
- Serve with yogurt, mint and roti or naan.
Product used in recipe
- VALCOM - VALCOM COCONUT MILK
- VALCOM - VALCOM COCONUT MILK
