Chickpea Coconut Curry


Chickpeas in a spicy coconut sauce.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


200 g dry weight
200 ml
evaporated skimmed milk
100 g
dried coconut
100 g
FAIRTRADE sultanas
500 g
runner beans
500 g
small (grape) tomatoes
fresh green chili peppers
medium onion
cloves garlic
30 g
FAIRTRADE cashew nuts
30 ml
10 ml
ground coriander
5 ml
ground cumin
10 ml
FAIRTRADE ground turmeric
5 ml
FAIRTRADE ground ginger
5 ml
FAIRTRADE ground cinnamon



Soak the chickpeas overnight and then cook in the usual way.

Mix the spices together.

Soak the coconut in the skimmed milk overnight together with half of the spices. Reserve the other half of the spices as a curry mix for the next curry.

Peel and chop fine the onion and garlic.

Top and tail the beans and blanch in a little boiling water for about 5 minutes. Drain.

Trim the chili pepper (careful, raw chili juice is very strong), and chop very fine.


In a heavy pan (Le Creuset) heat a splash of sunflower oil and stir fry the onions, garlic and chili until the onion starts to soften (about 3 minutes).

Add the sultanas, beans and tomatoes and continue over medium heat for 3 minutes or until heated through.

Add the cooked chickpeas and heat through.

Whilst the chickpeas are warming through, mix the cornstarch with about 30 ml cold water. Add the coconut milk mixture and thicken with the cornstarch mixture.

To serve

The curry will keep hot in the oven at gas mark 2 (150 °C; 300 °F) for 30 minutes without spoiling. (Some would say it improves).

Sprinkle with chopped cashew nuts just before serving.

Serve with peas pilau and cucumber raita.


Ground chili can be substituted for the fresh chili.

Other fruit (not too much) can be substituted for the sultanas.