Chickpea Curry

Awatapu seniors made chickpea curry at Wholegrain Organics’ cafe yesterday – here is the recipe:

They served it on a mix of brown jasmine and red rice, and garnished it with coconut cream, cherry tomatoes and coriander leaves.

The curry base is made from all fresh ingredients – plenty of garlic, ginger and onion which is cooked slowly until it turns sticky, then the spice blend is added – freshly ground cumin, turmeric powder and cardamom with the secret ingredient – lots of freshly grated lime zest. The pan is then deglazed with canned tomatoes and coconut cream, and the cooked chickpeas are added.

So nice to see how the team’s knife skills are developing already, and confidence with the kitchen equipment. Great teamworking too.

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