- 1 carton chick peas
1 red onion
1 green pepper
1 green chilli
1/2 carton tomatoes
1/2 can coconut milk
- 4 teaspoon of curry powder (I used Tikka)
- Coconut oil for frying vegetables
Heat coconut oil and turn to low heat. Add the onion, pepper and chilli to the pan a nd lightly fry for about 3-4 mins.
Drain and add the chick peas.
Fry on a low heat for another couple of minutes.
Add the tomatoes, coconut milk and curry powder and stir thoroughly.
Turn the pan to a high heat and allow the curry to bubble for about 30 seconds then return to a simmer. Repeat a few times until the sauces looks to be thickening and leave on a low heat for a few more minutes.
Serve with a side dish of your choice