Chickpea Curry with Coconut Cream


  • 1 tbsp olive oil
  • 1 onion (peel and chop)
  • 1 clove of garlic (peel and finely chop)
  • Fresh ginger (to taste, peel and finely grate)
  • 2 tomatoes (cut into cubes)
  • 400g pre-cooked chickpeas
  • 200ml Kara UHT Coconut Cream
  • 2 tbsp curry powder
  • 1 tsp cumin powder
  • Salt and pepper
  • A few leaves of chopped coriander


  1. In a saucepan, sauté the onion, garlic and ginger in olive oil for 5 minutes.
  2. Add the tomatoes and chickpeas, cover and cook over low heat for 5 minutes.
  3. Add Kara UHT Coconut Cream, curry powder and cumin powder, stir well.
  4. Season with salt and pepper, mix well and simmer over low heat for 20 minutes.
  5. Garnished with chopped coriander, and ready to be served with rice.

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