Chickpea, Capsicum And Tomato Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 100 g desiccated coconut
• 2 tablespoons coriander seeds
• 20 fresh curry leaves
• 2 garlic cloves, minced
• 6 dried red chilies
• 1 1/2 cups water
• 6 tablespoons vegetable oil
• 3 onions, cut lengthways into wedges
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 400 g chickpeas, drained and rinsed
• 1 red capsicum, cut into 2cm squares
• 4 tomatoes, quartered
• 3/4 cup coconut milk
• 1 teaspoon mustard seeds

Recipe

• 1 toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
• 2 when the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
• 3 place the mixture in a food processor, add the water and pulse to for a thin paste. set aside.
• 4 heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
• 5 add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
• 6 mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
• 7 stir in the coconut milk.
• 8 put the remaining oil in a small pan and heat for 1 minute. add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
• 9 pour the flavoured oil over the curry stir and serve.