Kichererbsen-Kokos-Curry (chickpea coconut curry)

Method

1. Heat the oil in a pot over medium heat. Sweat the onion, garlic and ginger for 4 minutes, until softened.
2. Stir in the curry powder, cumin and turmeric and cook 30 seconds, until fragrant.
3. Add the chickpeas, coconut milk and chopped tomatoes. Bring to a simmer and cook 20 minutes, until the sauce has thickened slightly and the chickpeas have taken on some of its colour.
4. Season with salt. Scatter with coriander before serving.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl.

1. Onion, garlic and ginger into the dry bowl. Chop 3 sec / speed 5. Add the oil. Sauté 4 min / 100°C / speed 1.
2. Add the curry powder, cumin and turmeric. Sauté 30 sec / 100°C / speed 1.
3. Add the chickpeas, coconut milk and tomatoes. Cook 20 min / 100°C / reverse / speed 1, simmering basket on the lid.
4. Season with salt.

Notes

• Give the chickpeas the full simmering time rather than rushing to serve. Straight from the tin, they taste mostly of tin; a proper 20 minute simmer in the sauce lets them actually absorb flavour.
• Toast whole cumin and coriander seeds briefly in a dry pan before grinding, if you have the time, rather than using pre-ground spices straight from the jar. It is optional but noticeably deepens the flavour.
• The curry thickens further as it cools and sits, so loosen with a splash of water or extra coconut milk when reheating if it looks too thick.
• It keeps for 5 days in the fridge and freezes well, often tasting better the next day.

Ingredient substitutions

• Chickpeas can be white beans for a milder, creamier result.
• Coconut milk should be full-fat for the right body; light coconut milk gives a noticeably thinner sauce.
• A handful of baby spinach stirred in at the end is a good, easy addition, wilted in the residual heat.