Name: South Indian coconut and chickpea stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 20 gm shredded coconut; 2 tbsp vegetable oil; 1 tsp brown mustard seeds; 3 dried red chillies (optional); 1 sprig curry leaves; 400 gm can chickpeas; 2 tbsp finely chopped coriander, plus extra sprigs, to serve; 1 long fresh red chilli; Mango chutney, lime pickle and pappadums, to serve

South Indian coconut and chickpea stir-fry

A quick, easy and aromatic chickpea dish to have on rotation.

Serves 2

Prep

Cook

10M

Total

15M

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Ingredients

20 gm shredded coconut

2 tbsp vegetable oil

1 tsp brown mustard seeds

3 dried red chillies (optional)

1 sprig curry leaves

400 gm can chickpeas

2 tbsp finely chopped coriander, plus extra sprigs, to serve

1 long fresh red chilli

Mango chutney, lime pickle and pappadums, to serve

Method

1.Place coconut in a small heatproof bowl with enough boiling water to cover; set aside.

2.Heat oil in a large frying pan over medium-high heat. Toast mustard seeds, dried chillies and curry leaves, stirring frequently, until fragrant (1 minute); remove curry leaves and set aside.

3.Add chickpeas to pan and cook, stirring, until warmed through and beginning to turn golden (5-6 minutes); season to taste.

4.Drain coconut, add to chickpeas with coriander and fresh chilli; toss to combine. Top chickpeas with extra coriander and curry leaves.

Serve with pappadums, rice, and a selection of Indian condiments, such as mango chutney, lime pickle and raita.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce

Ingredients

Method

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