Creamy Chick Pea Curry

19 Nov


  • 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


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