Kerala Prawn and Black Chickpea Curry
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Ingredients
- 480 g tinned black chickpeas
- 200 ml coconut milk
- 1 onion, finely sliced
- 2 tomatoes
- 30 g desiccated coconut
- 1.5 tbsp keralan curry powder
- 10 g fresh ginger
- 3 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 22 g
- Carbohydrate
- 29.1 g
- of which sugars
- 5.7 g
- Fat
- 25.3 g
- of which saturates
- 18.9 g
- Fibre
- 11.5 g
- Salt
- 1.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the sliced onion and fry for 8 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the keralan curry powder and ground turmeric, then add the chopped tomatoes and cook for 5 minutes until softened.
- 4
Add the black chickpeas, desiccated coconut and 150ml water, and simmer for 10 minutes.
- 5
Stir in the coconut milk and simmer for 5 minutes more until thickened.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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