Ingredients
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15 1/2 ounces chickpeas (I use low sodium)
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13 1/2 ounces coconut milk
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1 medium onion, chopped small
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1 small red bell pepper, coarsely chopped
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3 tablespoons vegetable oil
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2 tablespoons tomato paste
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1 tablespoon ginger
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3 tablespoons curry powder
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1 teaspoon ground cardamom
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1 teaspoon ground coriander
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cayenne pepper
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1 garlic clove, minced
Instructions
- Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
- Fry the chopped onion in vegetable oil until soft.
- Stir curry paste mixture into the onion and fry together for a minute.
- Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
- Add in the bell pepper and chickpeas.
- Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
- Bring to bubbling and then cover and reduce heat.
- Simmer for 15 minutes.