
Preparation time: 15-20 minutes
- Cooking time: 45 minutes
- Total time: approximately 1 hour
- Servings: 4-6
Ingredients
- 1 tbsp coconut oil
- 2 spring onion bulbs (the green part can be used as decoration on top at the end), diced
- 3 big cloves of garlic, minced
- 1 tbsp grated fresh ginger
- 1 fresh red chili, chopped
- 1 tbsp curry powder
- 1 tbsp garam masala powder
- 500g canned chickpeas, drained and rinsed
- 400g plum tomatoes (also very delicious with 200g tomato puree and 200g fresh tomatoes chopped)
- 500ml coconut milk
- 5 tbsp ground hazelnuts (or almonds)
- Salt and pepper
- 500g green beans, cut into bite size pieces
- 1 tsp maple syrup
- Juice of ½ lime
Method
- Heat the coconut oil in a deep pan/wok.
- Add the onion, garlic and ginger and fry for about 7 minutes.
- Add the chili and the spices and fry for a further 2 minutes.
- Stir in the chickpeas
- Add the plum tomatoes, coconut milk, ground hazelnuts and a good pinch of salt and pepper.
- Bring to boil, then add the beans and simmer for about 30 minutes, until the beans are soft but still crunchy.
- Add the maple syrup and the lime juice and stir.
- Serve with rice and enjoy!