Published: by Absolutely Recipes, in the recipes category.

Chickpea Curry With Coconut Recipe.

Ingredients:

1 TBSP Coconut Oil
1 Red Onion (Sliced)
3 Garlic Cloves (Minced)
1" Piece of Fresh Ginger (Finely Chopped)
1 Chili (Chopped)
1 TBSP Curry Powder
1 TBSP Ground Cumin
1 TBSP Ground Turmeric
3 Vine Tomatoes
2 Cups Vegetable Stock
4 Oz Kale
2 (15 Oz) Cans Chickpeas
2 TBSP Fresh Cilantro (Chopped)
1/2 Cup Plain Yogurt
10 Oz Buckwheat

Recipe Instructions:

Heat a large pan over medium heat.
Add the coconut oil, onion, garlic, ginger, and chili and cook for 3 minutes.
Add the curry powder, cumin, and 1/2 tbsp of the turmeric.
Continue to cook over low?medium heat for another 2-3 minutes.
Cut each tomato into roughly 1/2 inch wedges.
Trying to retain as much juice as possible.
Add the tomato wedges to the pan and cook for 2-3 minutes longer.
Next, add the stock, kale and chickpeas, then bring the mixture to a boil and cook for 8-10 minutes.
While curry is cooking, cook the buckwheat according to package instructions.
Add the turmeric to the water and stir.
Next, when the kale has turned tender, add the coriander and yogurt to the curry sauce, bring to a rolling boil, then remove the pan from the heat.
To serve, place the buckwheat in the center of a plate and top with the curry.
Enjoy!

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