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Chick pea curry


Serves 2




1 tin of chickpeas

1 tin of tomato and onion

1 tablespoon dried herbs

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 Tablespoon curry powder

½ teaspoon garlic powder

1 tin water

½ tin coconut milk

1 medium potato

Fresh coriander



Chop the potato into small cubes and boil until medium soft. Drain off the excess water. Toss the chickpeas, parboiled potatoes and spices together. Fry the chickpeas and potatoes in a few tablespoons of coconut oil until golden brown. Reduce the heat. Add the tin of tomato and onion. Add 1 tin of water. Cover and simmer on low for 30 minutes until the potato cubes are soft and cooked through. Add the coconut milk (or cream) just before serving. Sprinkle with fresh coriander and serve with rice.

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