Green Onion and Coconut Chickpea Curry

Page 147

Cuisine: Indian | Course Type: Main Courses

(2 reviews)

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I agree with robing on this one. It was easy to prepare (we had some pre-cooked chickpeas in the fridge, so I didn't even have to open a can. I also used canned tomatoes, though I had whole ones. But the spicing was a little subtle. We had it with rice and the flavour didn't really come through that well. We had some for lunch the next day and had the curry by itself and it was much tastier - you definitely got the cumin seeds, ginger and jalapenos then.

It's not a conventional curry - it only has those three ingredients as spices (and ginger and jalapenos are not exactly spices, are they?), plus the coconut milk. So, I wouldn't up the spicing in the future, as I think it's enough, but I would take care to not dilute it with rice etc.

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