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2. Heat sunflower oil and fry onion for a few minutes. Mix in curry paste and cook for a further minute.
3. Stir in coconut milk, the vegetable stock and the chick peas.
4. Simmer for 15 minutes. Stir in fresh corriander and serve over a bed of pasta/rice. Garnish with a sprig or corriander.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Chick Pea Curry
Submitted by Country Girl at Heart 11 June 2009
This is a quick and easy to make supper dish using store cupboard ingredients. Served with rice or pasta, it is enough for 2 people. It is vegetarian, but I have sometimes added some chopped chicken for a meaty version. If you try it, I'd appreciate any feedback, good or bad.
Ingredients
225g pasta or rice,2 tblsp olive oil,1 tblsp sunflower oil,I onion chopped,2 tblsp tikka curry paste,150ml (1/4 pt) coconut milk,150ml (1/4 pt) vegetable stock,1 x 420g can chick peas drained,Chopped fresh corriander (optional),
Method
1. Cook pasta/rice following packet instructions2. Heat sunflower oil and fry onion for a few minutes. Mix in curry paste and cook for a further minute.
3. Stir in coconut milk, the vegetable stock and the chick peas.
4. Simmer for 15 minutes. Stir in fresh corriander and serve over a bed of pasta/rice. Garnish with a sprig or corriander.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
