Chickpea Balls In Coconut Curry Sauce Recipes

Steps:

• Melt the butter over medium low in a skillet. Saute onion and garlic until golden.
• Mash chickpeas in a large bowl then mix with 3/4 cup breadcrumbs. Stir in the parsley along with salt and pepper.
• Add chickpea mixture to skillet and mix well with onion, garlic, and butter. Remove skillet from heat and let cool 5 minutes.
• Mold the chickpea mixture into small balls, about 1.5 inches in diameter. (There should be enough mixture to form around sixteen balls of this size).
• Crack egg into small bowl and beat well. Then coat the balls in beaten egg and remaining breadcrumbs.
• Add vegetable oil to skillet and heat to medium-low. Pan fry chickpea balls until golden brown; remove.
• Pour the coconut milk into the skillet. Once it is simmering add 1 tbsp of curry powder, stir until dissolved. (If you want the dish to be spicier, add more curry until you're satisfied.).
• Serve 3-5 chickpea balls on a bed of rice or couscous and cover with the curry sauce.

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.