cook - eat BY O U R R ES I D E NT FO O D I E K ATI E FR A S E R
RECIPE Sri Lankan food makes you happy – fact! This Sri Lankan chickpea curry is gluten- dairy- and fussfree, and super quick and easy to make. Fragrant and warming, creamy and light, it’s the perfect curry to share with friends on a summer’s evening.
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Heat coconut oil in a large saucepan, and add the curry leaves, onions, garlic, cinnamon stick and sauté for 5 minutes
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Add the green chillies, turmeric, curry powder and mustard seeds and continue to sauté over a low flame while the aromas are released
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Add chickpeas, stir well to coat them in the spices before adding the coconut milk and simmer for 10 minutes, or longer if you want a drier consistency
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In the last minute, add the cherry tomatoes and season well with salt
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Serve with your favourite rice or a roti and garnish with coriander and fresh chilli
Kadala Parippu f o r t wo (o r 4 a s a s i d e ) • • • • • • • • • • • • • •
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2 tbsp of coconut oil 6 cloves of garlic finely sliced A good sprig of curry leaves 1 cinnamon stick 1 onion, finely sliced 3 medium green chillies, split 1 tsp curry powder 1 tsp mustard seed 1 tsp turmeric powder Salt 1 tin coconut milk 1 jar of Spanish chickpeas A handful of halved cherry tomatoes Coriander and chopped red chilli to serve
THE LIST FROME
Recipe
Katie runs hēt – a Frome-based takeaway serving up tasty food with heat. Follow on Instagram @het_frome or email hetfrome@gmail.com to order.
