Coconut Thai Curry with Chickpeas
Ingredients
[divider style=”normal” top=”0″ bottom=”15″]
[tie_list type=”plus”]
- 2 x 400ml tins coconut milk
- 2 x 400g tins chopped tomatoes
- 5 cm fresh ginger, peeled and grated
- 1 – 2 teaspoons chilli flakes
- 1 teaspoon turmeric
- A few fresh curry leaves
- 2 large sweet potato, peeled and cubed
- 1 red pepper, deseeded and cubed
- 1 tin 400g chickpeas, drained
- 3 teaspoons tamarind paste
- Lavender & Lime Dukkah Spices
- Salt and pepper
- Basmati rice, to serve
[/tie_list]
Directions
[divider style=”normal” top=”0″ bottom=”15″]
[dropcap]1[/dropcap]Preheat the oven to 200C.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]2[/dropcap]Put the coconut milk, tinned tomatoes, grated ginger, curry leaves, turmeric, tamarind paste and chilli flakes into a large pot on the stove. Allow it to heat until boiling and season with salt & pepper.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]3[/dropcap]As it heats up, peel and cut the sweet potatoes and red pepper into bite – sized pieces. Add these to the coconut and tomato mixture. Put the pot into the oven and cook for 30 minutes.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]4[/dropcap]Add the chickpeas and red pepper and return the pot to the oven for another 30 minutes.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]5[/dropcap]Cook until the potato is soft.
[divider style=”normal” top=”10″ bottom=”20″][dropcap]6[/dropcap]Serve over basmati rice with a sprinkle of Dukkah Spices.
