Coconut Chickpea Curry

Method

1. 1Heat coconut oil, crackle mustard, cumin and curry leaves.
2. 2Add onion, brown 5 minutes; ginger-garlic and tomatoes; cook till oil separates.
3. 3Add chilli, coriander powder, turmeric and salt with chickpeas.
4. 4Pour in thin coconut milk, gently bubble 12 minutes — mash a few chickpeas to thicken.
5. 5Lower heat completely, stir in thick coconut milk — never boil after.
6. 6Warm 3 minutes; serve with appam — south coastal in spirit.