Chickpea Curry

Name: Chickpea Curry
Yield: Serves 6
Cuisine: Asia
Ingredients: Red leaf sorrel (garnish); Marigold flowers (garnish); 3 cups 00 flour, plus more for dusting; Makes four 12-inch flatbreads; ¼ teaspoon salt; ¼ cup filtered water; 1 cup young coconut meat; 2 tablespoons lime juice; 2 cups cooked chickpeas; 2 kaffir lime leaves; Fennel blossom (garnish); Lemon verbena (garnish); Oxalis (garnish); Nasturtium (garnish); Micro cilantro (garnish); 1½ cups water; 1 teaspoon salt; ¼ teaspoon instant yeast; 2 tablespoons coconut oil; 2 teaspoons vadouvan; ½ teaspoon garam masala; 1-inch knob ginger, minced; 1-inch knob galangal, minced; ½ medium onion, diced; 1 lemongrass stalk, bruised with the blunt side of a knife; ½ jalapeño, seeded, fine dice; ½ pint cherry tomatoes; 4 cups coconut milk; 1 teaspoon salt, plus more to taste

Kaffir Lime Leaf Cream. Grilled Flatbread

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Chickpea Curry

2 tablespoons coconut oil
2 teaspoons vadouvan
½

Asia
Main course
Vegan

Method

Chickpea Curry

Heat the coconut oil in a large pan and add the vadouvan and garam masala. Cook until fragrant, about 30 seconds. Add the ginger, galangal, and onion. Cook until softened, about 6 minutes, then add the lemongrass and jalapeño, stirring to combine. Cook for 1–2 minutes, then pour in the tomatoes and simmer for 10 minutes. Add the coconut milk,