Easy peasy chickpea curry

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Easy peasy chickpea curry - Can be made in 20 minutes max and one of my go-to easy, store cupboard meals. Super cosy and tasty and perfect for a Sunday ❤️

Served with the usuals - coriander chutney, a swirl of creamy yogurt and flatbreads!

I hope you love this as much as I do, much love, Niki xxx

For the curry;
2 tbsp olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chilli flakes
1 tsp turmeric
1 onion roughly chopped
3 cloves garlic sliced
1 knob ginger grated
4 ripe tomatoes chopped
2 tbsp unsweetened desiccated coconut
1 can, 240g cooked chickpeas drained
1 tsp sea salt & twist black pepper
3 tbsp coconut yogurt

Toppings
Coriander chutney
Yogurt

For the curry;
Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the remaining spices. Stir for a few seconds then add the onion. Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and desiccated coconut.
Cook for a further 5-6 minutes covered, stirring occasionally then add in the chickpeas
Simmer for 5 minutes.
Season will and stir in the coconut yogurt.

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