Coconut Chickpea Curry Recipe | Vegan Recipe
I’m sharing with you how to make Coconut Chickpea Curry. This Coconut Chickpea Curry Recipe is packed full of flavour and goodness and is an easy recipe to make. All you need is 30 minutes to make a healthy dinner recipe.
SUBSCRIBE for new videos every Sunday t
If you would like to learn how to make Chickpea Curry then just follow this easy vegetable curry recipe.
Get the full recipe for this Coconut Chickpea Curry
More Curry Recipes />
If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
SHARE YOUR PHOTOS WITH ME
INSTAGRAM a
FACEBOOK a
PINTEREST a
EMAIL [email protected]
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
EQUIPMENT FOR THIS RECIPE
Chopping Board b
Chefs Knife H
Frypan P
Wooden Spoon q
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
COCONUT CHICKPEA CURRY RECIPE
Ingredients
1 Onion, diced
1 tsp Oil
3 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Curry Powder
½ tsp Cumin
2 Garlic Cloves, crushed
4 Tomatoes, chopped
1 tsp Salt
¼ tsp Pepper
425g / 15oz Canned Chickpeas, drained
Juice of a Lime
1 Cup Coconut Cream
Instructions
Heat the oil over medium heat in a medium sized frypan.
Peel and dice the onion and add to the pan. Cook for about 5 minutes until softened and translucent.
Add the spices and crushed garlic to the pan and cook for about 30 seconds over low heat or until very fragrant.
Add the chopped tomatoes and cook for about 5 minutes over medium heat until it has formed a thick paste. Season with salt and pepper.
Add the chickpeas and coconut cream. Stir until everything is evenly combined and simmer for 10 minutes or until thickened slightly.
Add the lime juice and taste for seasoning, add more salt if needed.
Serve with rice and flat bread.
Notes
Canned tomatoes can be used instead of fresh, you’ll need a 400g / 15oz can.
This curry reheats and freezes perfectly.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
MY FAVORITE COOKING EQUIPMENT
Chopping Board F
Chefs Knife l
Piping Bag v
Piping Tips h
Stand Mixer V
Hand Mixer s
Blender r
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CAMERA EQUIPMENT I USE
CAMERA h
LENS N
LENS 2
TRIPOD 3
EDITING SOFTWARE /
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Disclaimer – Some of these may be affiliated links.
Video:
