Coconut Chickpea Curry

During this coronavirus social isolation time we have explored more creations in the kitchen. Cooking brings us together and we love sharing our creations.

Especially this delicious curry. All too often when we refer to curry we don’t give much thought to what it means. But just how did curry get its name? There are different theories from where the word originated from. It could refer to the French “cuire”, which means “to cook”, as some believe. It was also mentioned in the title of a book in the 1700’s called “Forme of Cury”. The most likely origin of the word “curry”, comes from the Tamil name “kari”, which was a soup-like spiced sauce as it was first described in the mid-17th century in a Portuguese cookbook.

Coconut Chickpea Curry 

Ingredients (serves 6)

2 cups of washed spinach

2 sliced carrots

2 sliced zucchini’s 

1 small piece of grated ginger 

4 crushed garlics 

1 cup coconut cream

1 tbs olive oil

2-4 tbs Tandori paste (depends how hot you like it!)

2tbs tomato paste

2 cans of crushed tomatoes

3-4 cups of cooked rice

Cucumber Yoghurt 

1 cup Cocotribe natural yoghurt 

1 grated cucumber 

1 handful of chopped fresh mint

Salt and pepper to taste

Method

1. Heat olive oil in pan and infuse ginger and garlic together, add tandoori, tomato paste, crushed tomatoes and sauté for 5 minutes. 
2. Add vegetables and chickpeas and cook until soft. 

3. While the curry is simmering mix your cucumber with yogurt and chopped mint. Add salt and pepper to taste. 
4. Then add the spinach just before serving with cooked rice, a dollop of cucumber yogurt with sprinkled chilli flakes.

This took less than half an hour to make and Mietta was my assistant chef making the cucumber yoghurt all by herself. 

An absolutely divine dish. Done in a flash while we all have fun in the kitchen and catch up on our day.

I hope you enjoy making it too! Let me know how you go and please tag me #danistevens. 

Happy Tuesday!

xx Dani