Рецепт Thai Coconut Curry with Chickpeas
Thai Coconut Curry with Chickpeas Recipe
This delicious Vegetarian Thai Coconut Curry with Chickpeas is easy to make, tasty and ideal for lunch or dinner.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
- Coconut Milk – 400 ml
- Tomatoes – 400 gms
- Chickpeas – 200 gms, soaked in slightly salted water for 8 hours or overnight and drained
- Red Chilli Flakes – 1 tsp
- Ginger – 1/4 inch piece, grated
- Brinjal – 1, chopped
- Yellow Pumpkin – 1, small, peeled, chopped
- Coriander Leaves – handful, chopped
- Salt as per taste
- Black Pepper Powder as per taste
- Soy Sauce – 1 tsp
- Lime Juice – 1/2 tsp
Method:
1. Heat a pan over medium flame.
2. Add the coconut milk, tomatoes, ginger and red chilli flakes.
3. Add a little salt and pepper.
4. Stir well and simmer until it starts to boil.
5. Add the pumpkin and brinjals.
6. Cook for 10 to 20 minutes over low flame.
7. Add the chickpeas and coriander leaves.
8. Add the soy sauce and lime juice.
9. Stir well.
10. Cook until it starts to bubble.
11. Remove and serve hot with steamed rice.
Tip: If desired, you can garnish with fried cashew nuts.
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