Chickpea and tomato curry with toasted coconut

Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

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.


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


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