Chickpea Curry with Coconut Chutney

Name: Chickpea Curry with Coconut Chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 30 g fresh coriander; 1 tsp coriander seeds; zest and juice of 1 lime; ¼ teaspoon fine sea salt; 1 tbsp sunflower oil; 2 medium green serrano chillies, deseeded and finely chopped; 25 g fresh ginger, grated; 1 tsp ground turmeric; 1 large onion, finely chopped; 1 tbsp garam masala or tikka masala curry paste; 1 tbsp garam masala or tikka masala curry paste; 1 x 400 g tin chickpeas, drained and rinsed; 2 garlic cloves, finely chopped; 75 g desiccated coconut; salt; small handful of coriander, finely chopped; 1 x 400 g tin plum tomatoes, chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Eat Bike Cook

By Kitty Pemberton-Platt

Published 2021

About

This version of chana masala is super simple and delicious, and because it’s protein-rich and full of complex carbohydrates, it’s a perfect post-cycle meal.

Ingredients

1 tbsp sunflower oil
1 large onion, finely chopped
1 tsp ground

Main course
Vegan
Gluten-free

Method

In a large heavy-based saucepan, heat the oil and add the onion, stirring occasionally until it softens, about 2–3 minutes. Then add the turmeric, ginger, chillies and garlic, and stir so that everything is covered in the oil and starts to cook.

Now add the chickpeas to the mixture, stirring well to incorporate. Cook for 2–3 minutes, then stir in the garam masala or tikka masala paste,