Curry Night! (3)
CHICKPEA CURRY – Low Fat & Gluten Free
SERVES: 4
Ingredients:
1 Onions
1 Green Chilli – if you like a spicier curry add more chillies
2 Garlic Cloves
Piece of fresh ginger 5cm x 2cm (thumbsize)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Garam Masala
1 400g tins chopped tomatoes.
1 Tin of Light Coconut Milk
1 Teaspoon of Sugar
Salt to taste
Handful of Coriander Leaves
Method:
1. Roughly chop the onions, ginger, garlic & chilli – put into a blender with 50ml of cold water and blend until you have a smooth paste.
2. Heat a little oil in a pan, add the paste & cook until reduced down & starts to brown – (10 – 12 minutes)
3. Add all the spices, mix into the paste & cook for a further 2 minutes.
4. Add the tomatoes & sugar
5. Add the Coconut Milk
6. Put the lid on & cook for 25 minutes – stir occasionally.
7. Stir in the coriander leaves & serve with rice, Gluten Free Poppadoms or Gluten Free Naan Bread