≡ Vegan Recipes +

Chickpea Masala           SOURCE       WOOLWORTHS MAGAZINE           INGREDIENTS 2 x 420g cans chickpeas, drained 270 ml can coconut cream 400 g can chopped tomatoes 1/3 cup tikka masala curry paste 1 brown onion, finely chopped 3 garlic cloves, crushed 2 cm piece ginger, peeled, grated 1 bunch coriander, sprigs removed   steamed basmati rice, to serve   pappadams, to serve INSTRUCTIONS 1.   Heat oil in a large frying pan over medium heat. Add onion, ginger and garlic. Cook for 5 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic. 2.   Pour tomatoes and coconut cream into pan and stir to combine. Bring to the boil, reduce heat and simmer for 3 minutes. Add chickpeas and cook for 5 minutes or until heated through and thickened. Roughly chop half the coriander and stir into curry. 3.   Serve with rice and pappadams, topped with remaining coriander.