Chickpea and Capsicum Curry
(5)
25 minutes
Chickpea and capsicum curry is Southern Indian vegetarian/vegan dish. It tastes great with rice or Indian bread.
Diana
10 people made this
Ingredients
Serves: 6
- 2 teaspoons vegetable oil
- 5 small pieces cinnamon sticks
- 1 teaspoon black mustard seeds
- 2 teaspoons dahl
- 1 medium onion, diced
- 2 red capsicums, thinly sliced
- 1 medium tomato, diced
- 1/4 teaspoon turmeric
- 1 cup (250ml) tomato paste
- 1 cup (250ml) water
- 1 teaspoon curry powder
- 1 pinch salt, to taste
- 1 (400g) tin chickpeas, drained and rinsed
- 1 pinch paprika, to tatse
- 1-2 tablespoon desiccated coconut
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Heat oil in a heavy saucepan over a high heat and pour in cinnamon, mustard and dahl. Cover and fry until the mustard seeds begin to burst and the dahl are golden brown.
- Add onion, capsicum and tomato; stir fry for 1-2 minutes. Stir in turmeric.
- Mix tomato paste, water, curry powder and salt then bring mixture to the boil.
- Mix in chickpeas and paprika.
- Cover the saucepan and cook for 5 minutes over a medium heat. Don't cook for too long, the vegetables should not be too soft. Stir in the dried coconut flakes and serve.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (1)
0
Thanks for sharing. Great recipe. Works better with real chick peas though. I've blogged my attempt here: http://www.kitchenetteadventures.asia/2012/09/chickpeas-and-red-capsicum-curry.html - 14 Nov 2012