SpiceTheWorld

Breadcrumbs  | Vegan Lobster Madras | Tofu Phall | Spicy Thai Coconut Curry | Mushroom Fried Rice | Green Masala Tofu Curry | Vegan Prawn Masala | Quorn Vindaloo | Quick Chickpea Curry  |

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Ingredients

1 Tablespoon Vegetable Oil

2 Cups Chickpeas, drained and rinsed

¼ Teaspoon Salt, to taste

1 Teaspoon Garam Masala

1 Teaspoon Ginger

175 Gram Tomato Passata

110 Gram Coconut Milk

Corander, for garnish

Method

In a large pot with canola oil over medium to high heat, add the chickpeas, salt, garam masala, and ginger powder.

Give it a quick mix and let it cook on high heat for 3-4 minutes.

Stir to prevent it from burning.

Reduce the heat to low and add in the passata and coconut milk.

Stir and let it cook for about 5 minutes until hot.

Add more salt if required.

Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro.

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