Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 1 tablespoon olive oil
· 2 onions
· 2 garlic cloves
· 1 teaspoon garam masala
· 1 teaspoon turmeric
· 1 teaspoon ground coriander
· 400 g can plum tomatoes
· 400 ml can coconut milk
· 400 g can chickpeas
· 2 tomatoes
· ½ pack coriander leaves
Heat olive oil in a pan and add onions. Cook until softened, for about 10 minutes. Add garlic cloves, garam masala, turmeric and ground coriander, and then stir to combine. Cook for a minute, then pour in plum tomatoes, break up with a wooden spoon and simmer. Pour in the coconut milk and season with salt and black pepper. Bring to a boil and simmer for about 15 minutes until the sauce has thickened a little bit. Tip in a can of chickpeas and tomatoes, and warm through. Scatter over the chopped coriander and serve with rice.
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