A quick plant based curry dish made from store cupboard ingredients
Serves two as a main with steamed basmati rice or Indian bread
1 tablespoon sunflower oil
½ onion – finely chopped
1 teaspoon black mustard seeds
1 teaspoon whole cumin seeds
1 small green chili – finely chopped
2-3 tablespoons creamed coconut from a block or use a small tin of coconut milk
½ teaspoon ground turmeric
1x 400g can chickpeas – drained and rinsed
Salt to taste
Heat the oil in a small saucepan – one with a lid. Once hot, add the onion, black mustard seeds and cumin seeds and fry on a medium heat until the onions start to brown at the edges.
Add the chickpeas, chili, coconut, turmeric and salt along with about 100ml water (you won’t need the water if using coconut milk). Put the lid on and let simmer for about 10 minutes until the coconut has dissolved.
Finish with some roughly chopped coriander