Chickpea and Apple Coconut Curry
This flavorful vegetarian curry showcases flavors from South Asia.
Ingredients
Equipment
Method
- In a large pan, heat the ghee over medium-high heat. Add the onion and a pinch of salt. Cook, stirring frequently, until the onion has softened and has just started to brown.
- Reduce the heat to medium. Add celery, carrot, and apples; stir and cook for 2 minutes.
- Add garlic and ginger; stir and cook for 1 minute or until fragrant. Stir in the garam masala, curry masala, cumin, turmeric, salt and black pepper. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and give it a good stir. Continue cooking for 3-5 minutes, stirring occasionally, until the tomatoes start to break down and dry up a little.
- Stir in the coconut milk and chickpeas. Bring to a boil and then reduce heat to medium-low.
- Simmer the coconut curry for 8-10 minutes or until mixture has reduced slightly. Add lime juice and season to taste with salt.
- Serve hot over Jasmine rice. Garnish with fresh cilantro, lime wedges and sliced Thai chili. This is quite a mild curry so the sliced Thai chili is a great way to amp up the heat, without making the entire batch of curry spicy.
