- 1Tbsp Sungold Lite
- 1-2 Onions
- ½ Chopped Red Chilli
- 1 Tbsp Curry Powder
- 1Tbsp Ginger Garlic Paste
- 2 Tomatoes finely chopped
- 1 Can pre-boiled Chickpeas
- ½ Cup Coconut cream dhania
- ½ Lemon (juice of)
Heat oil in a pan. Add chopped onion, season with salt and sauté for 2-3 mins/until browned.
Next add ginger garlic paste, stir/cook for a bit then add in tomatoes, followed by curry powder, turmeric and cook for
about 2 mins.
Add in the drained chickpeas and cook for a bit then add in the coconut cream and cook on low for 5 mins stirring occasionally.
Squeeze in lemon juice then add in fresh dhania.
Serve straight away with rice/flatbread. Garnish with dhania then dig in!