Chickpea Curry Recipe

Serves 3

2 tablespoons coconut oil
1 onion, finely sliced
1 tablespoon vadouvan
1⁄2 teaspoon garam masala
1⁄2 teaspoon ground coriander
1 inch knob ginger, minced
1 lemongrass stalk, bruised
3 lime leaves
2 cups cherry tomatoes
3 cups coconut milk
3 cups cooked chickpeas
1⁄2 cup lime juice
black pepper
chopped cilantro

Heat the coconut oil in a large pan and add vadouvan, masala, coriander, ginger and galangal. Next add in the onions and cook until softened, about six minutes. Add the lemongrass stalk and lime leaves, stir to combine. Cook for one to two minutes, then add in the tomatoes, and simmer for 10 minutes.

Pour in the coconut milk and season. Bring to boil and simmer. Add the chickpeas and simmer very low for 30 minutes until the sauce has thickened. Take the mixture off the stove and add in the lime juice. Remove the stalks of lemongrass. Serve with warm pieces of toasted flat bread or pita. Garnish with cilantro.