Chickpea and tomato curry with toasted coconut

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

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

Side dish
Main course
Gluten-free
Spicy
Vegan

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