Chickpea curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
From Something for the Weekend
Simon Rimmer makes his own curry paste for this quick and easy vegetarian curry. Serve with jasmine rice and lime wedges.
Method
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For the curry paste, blend all of the curry paste ingredients in a blender until smooth (this may take a few minutes).
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For the curry, heat the oil in a frying pan over a low heat. Fry the curry paste until fragrant.
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Add the coconut milk and stock and bring the mixture to the boil. Reduce the heat and simmer for five minutes.
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Add the chickpeas, red pepper, fine beans and broad beans and cook for a further 2-3 minutes.
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Serve the curry with jasmine rice and lime wedges.
Ingredients
For the curry paste
- 5 green chillies
- 2 shallots
- 1 garlic clove
- 1 thumb-sized piece root ginger, peeled
- 3 lemongrass stalks
- 12 kaffir lime leaves
- pinch salt
- 1 tbsp vegetable oil
- 1 tbsp palm sugar
- 2 green peppers, roasted and peeled
- handful fresh coriander
For the curry
- 2 tbsp vegetable oil
- 1 x 400ml/14fl oz can coconut milk
- 100ml/3½fl oz vegetable stock
- 1 x 400g/14fl oz can chickpeas, drained
- 1 red pepper, finely chopped
- handful fine beans
- handful cooked broad beans
To serve
- cooked jasmine rice
- lime wedges
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