Curry Chickpea Salad

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Curry Chickpea Recipe:

Shopping List

  • 1/2 lbs dry organic chickpeas
  • 2 tbsp curry powder – I like the Chief Brand
  • 1/2 cup coconut milk
  • A piece of grated ginger
  • Seasonings – salt, pepper, bay leaves, pimento seeds
  • Garlic, Red Onions, Scotch Bonnet Pepper
  • Optional – Pumpkin/Potatoes, Okra & Carrots

 

Instructions

  • Take one cup of dry chickpea and soak in water overnight.
  • Boil or pressure cook the chickpea until tender
  • In a large sauce pan use a tablespoon of coconut oil and add a 2 tablespoons of curry powder and sauté until slightly burnt
  • Partially Drain and add the cooked chickpea and add 1/2 cup coconut milk.
  • Season the curry to taste by adding, thyme, onion, pepper, pimento seeds, cumin, bay leaves, potatoes, carrots, okra, grated ginger, salt and pepper.
  • Simmer until cooked to desired consistency. All more water or coconut milk to get the desired texture of your choice.
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