Coconut Chickpea Curry


I love a good home cooked meal, especially when we have friends over and it get to cook for them! Tonight I made Coconut Chickpea Curry for our friend Amy and it was delish and so light! Here is the recipe if you’d like to try it yourself


375g dried flat noodles
2 Tablespoons olive oil
1 brown onion, coarsely chopped
1 1/2 tablespoons freshly grated ginger
2 garlic cloves, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander

1 teaspoons ground turmeric
2x 400g can chickpeas, drained
400ml can light coconut cream
270ml can light coconut milk
1teaspoon chicken stock


1.Cook the noodles in a large saucepan of boiling water for 2 minutes or until tender. Drain.
2. Meanwhile hear oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes or until tender. Add the garlic, finger, cumin, coriander and turmeric.  Cook stirring for 1 minute. Add chickpeas and stir to coat.
Add the coconut cream, coconut milk and chicken stock. Simmer for 5 minutes until the sauce thickens.
3. Divide the noodles among serving bowls. Top with the chickpea mixture and fresh coriander.

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