Say g'day to a bush tucker bonanza, mates! We've got a hearty, flavorsome Chickpea Curry With Coconut Milk that's chockers with plant-based protein and brimming with vibrant flavors. This dinky-di camp recipe is as filling as a kangaroo's pouch and bound to tickle your tastebuds. Whether you're cooking up a storm in the outback or by the billabong, this easy chickpea curry will hit the spot faster than you can say 'fair dinkum'. So fire up that camp stove, because this is camp cooking, Aussie-style – where every meal is an adventure!
Ingredients
1tablespoonoil or ghee
1Small Oniondiced
1tablespoonGaram Masala
1teaspoonCinnamon
1teaspoonground ginger
1teaspoonground turmeric
¼cayenne pepperoptional, omit for milder heat
1teaspoonSalt
2tablespoonstomato paste
14ozcoconut milk
14ozchickpeas, drained
1limecut into wedges
handful cilantrochopped
¼cupyogurtoptional, plain dairy free or Greek
Method
Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
Meanwhile, prepare your sides (see serving suggestions).
Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
