Name: Chickpea and tomato curry with toasted coconut
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: Serves 4
Ingredients: 1 brown onion, halved and thinly sliced; 1 tablespoon finely grated fresh ginger; 4 garlic cloves, coarsely chopped; ½ bunch coriander (cilantro), leaves and stalks separated; 2 tablespoons vegetable oil; 2 fresh or dried bay leaves, scrunched; ¼ teaspoon freshly ground black pepper; 1 teaspoon ground turmeric; 2 teaspoons brown sugar; 2 x 400 ml (14 fl oz) tins coconut milk, shaken; 1 cinnamon stick or ½ teaspoon ground cinnamon; steamed rice, naan or roti, to serve; 4 ripe tomatoes, quartered; 2 teaspoons ground cumin; 45 g (1½ oz/½ cup) desiccated coconut; 2 x 400 g (14 oz) tins chickpeas, drained and rinsed; 2 teaspoons ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This hearty, warming curry has a delicious nutty flavour, thanks to the toasted coconut. If additional vegetables are desired, add stir-fried spinach or a simple side of steamed peas or snow peas.

Ingredients

45 g (1½ oz/½ cup) desiccated coconut
2

Method

Heat a medium frying pan over medium heat and add the desiccated coconut. Toast, shaking the pan regularly, for 2–3 minutes until lightly golden. Remove from the pan and set aside.

Heat the oil in the same frying pan over medium heat and fry the onion, garlic and ginger for 6–8 minutes until lightly golden.

Add the ground coriander, cumin, cinnamon, black pepper and turmeric and