This super simple dairy-free chickpea curry from the coconut experts, Rebel Kitchen is such a doddle to make it will be on your plate in no time at all.
- Splash of oil
- 2 medium onions
- 2 cloves of garlic
- Pinch of salt
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of turmeric
- 1/2 tsp of red chilli powder
- 1 tin of tomatoes
- 250ml of Rebel Kitchen Whole Mylk
- 2 tins of chickpeas (drained)
- Thumb of ginger (peeled and sliced)
- 1/2 tsp of garam masala
- Brown rice
Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised.
Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato.
Add 250ml of Rebel Kitchen Whole Mylk. Cook the sauce until it begins to thicken.
Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with rice.