540 ml (19 oz.) can chickpeas
398 ml (14 oz.) can coconut milk (I used "Lite" for less fat/calories)
1 medium onion, chopped small
1 small red bell pepper, coarsely chopped
3 tablespoon vegetable oil
2 tablespoon tomato paste
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 heaping tablespoon curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper to taste
1/2 cup applesauce or grated apple (1/4 cup mango chutney would be good too)
I came up with this recipe because before going veggie my absolute favourite thing to eat at an Indian restaurant was Chicken Korma. So, I thought why not Chickpea Korma?
This recipe could be simplified by using a prepared curry paste, but I improvised my own paste as follows:
Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
Start by frying the chopped onion in vegetable oil until soft. Stir curry paste mixture into the onion and fry together for a minute. Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling. At this point add in the bell pepper, chickpeas, and apple/chutney. Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne). Bring to bubbling and then cover and reduce heat. Simmer for 15 minutes.
Serve over jasmine or basmati rice, and enjoy!