One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

Please follow my instagram account & recipes at: @milkandmarigolds

Follow my instagram account & recipes at: @milkandmarigolds

Milk & Marigold’s Chickpea Curry

Author: Milk & Marigolds   Prep Time: 15 minutes      Cook Time: 50 – 60 minutes.   Serves: 2 as a main, 4 as a side (easily scalable)             

Curry Ingredients 
1 can chickpeas, drained and rinsed
2 heaping tbsp @Pataks Curry Paste (Mild) or your favourite curry paste
1/2 small red onion, finely chopped
1 heaping tbsp olive or coconut oil
1 tbsp butter or vegan butter
1 1/2 tbsp minced ginger root
2 cloves of garlic, minced
1/2 tsp cumin powder
1 tsp lemon juice
1 stock cube
1 cup water (see note below *)
sea salt & pepper to taste
*Optional: use half a can coconut milk for a creamier curry. If using, reduce water to a 1/2 cup rather than a full cup.

Suggested Garnish Ingredients
1/2 small red onion, finely minced
cucumber cut into small bite-sized pieces
radish, thinly sliced
cilantro leaves and stems, chopped
yogurt

Instructions
1. Begin by draining and rinsing a can of chickpeas and then wash your produce.
2. Prepare your ingredients: finely chop 1 small red onion. Reserve half of the onion for garnish. Then, use the edge of a spoon to peel your ginger root. Once the ginger is peeled, finely mince a 1 1/2 tbsp amount. Then smash and mince two garlic cloves. Squeeze 1 tsp amount of lemon juice and set aside.
3. Add your oil and butter to a medium-sized pan at a medium heat. Once heated, add your onion and ginger and sauté for a few minutes.
4. Then, add your garlic and sauté for 1-2 minutes (do NOT brown the garlic).
5. Add your curry paste and cumin powder and cook for another minute or two before adding in the drained chickpeas, water/coconut milk and bouillon. Turn down the heat to medium-low and allow it to simmer for 30 – 40 minutes. Stir occasionally.
6. Meanwhile, prepare your rice or naan bread if desired and prep your garnish toppings: cucumber, radish, cilantro etc.
7. Near the end of the cooking time, add in your lemon juice. Taste the curry and add any salt or pepper according to your preference.

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