Chickpea and Courgette Coconut Curry
- 1 tbsp vegetable oil
- 1 brown onion
- 10 g / 0.4 oz ginger
- 2 cloves garlic
- 2 tbsp tomato purée
- 1 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 400 g / 14.1 oz coconut milk
- 1 courgette
- 400 g / 14.1 oz tinned chickpeas
- 1 beef tomato
- 15 g / 0.5 oz parsley
- 40 g / 1.4 oz watercress
Step by Step
Fry your onions
- Put a medium sacuepan over a medium high heat and pour in your oil.
- Peel and finely slice your onion then pop it in the pan to start frying and give it a head start while you peel and mince your ginger and garlic. Add them into the pan then continue to cook everything out for 5-7 mintutes, or until the onions begin to go golden.
Stew your chickpeas
- Dollop in your tomato puree then sprinkle in your curry powder, cinnamon, paprika and chilli flakes. Toast your spices off for 1 minute, or until fragrant, then splash in your coconut milk.
- Drain and rinse your chickpeas through a sieve then chuck them into the pan along with a small splash of water to help everything along.
- Bring the pot up to a simmer and cook it out for 15 mintues, or until the sauce thickens.
- Cut your courgettes in quarters lengthways, then cut every 1cm to get triangles. Roughly chop your tomato. Finely chop your parsley and leave them all to one side for now.
- Don't forget to rinse and recycle your tin!
Finish everything off
- Give your watercress a rough chop to make it easier to eat.
- When your sauce is thickened, add in your courgette, tomato and watercress to cook for 2-3 minutes - you wanted them softened but still retaining their freshness. Stir in your parsley then season it all with salt and pepper to taste. Spoon it into your serving bowls and serve!