Chick pea curry
By: Janet Brinkworth From: Good Food Live
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Chick pea curry
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Janet Brinkworth transforms simple store cupboard ingredients into a lip-smacking creamy curry that will delight non-meat eaters everywhere
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Tips and suggestions
- Cooks Tips...
Take care, as some curry paste isn't vegetarian. Always check the label.
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Ingredients
- 3 tbsp Olive oil
- 1 large Onion, sliced
- 2 tbsp curry paste
- 400ml canned coconut milk
- 250 g fine green beans, chopped
- 800g canned Chickpeas, drained
- 2 red chillies, finely shredded
- handful of Coriander, chopped
Method
1. Heat the oil in a frying pan over a moderate heat and fry the onions slices until dark golden brown.2. Stir in the curry paste and stir until the onions are thoroughly coated.
3. Pour in the coconut milk and bubble until thickened.
4. Stir in the beans and cook for 3-4 minutes and then add the chick peas and continue to cook for 2-3 minutes more.
5. Stir in the lime juice and serve immediately, topped with shredded chillies and chopped coriander.
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