Chickpea curry
Chickpeas, red pepper, a touch of ginger and curry and creamy coconut milk, the table is set for a nutritious curry with exotic flavors that will definitely please the kids!
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Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Spoon
Ingredients
- 30 ml (2 tbsp) canola oil
- 1 small onion, chopped
- ½ red pepper, chopped
- 2 celery stalks, chopped
- 30 ml (2 tbsp) fresh ginger, chopped
- 2 cloves garlic, chopped
- 2 cans of 400 ml coconut milk
- 2 cans of 540 ml chickpeas, rinsed and drained
- 15 ml (1 tbsp) curry powder
- Salt and pepper from the mill
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