- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Heat half the coconut oil in a frying pan and fry the peppers with a pinch of salt for about 8 minutes until lightly browned. Remove to a plate. Add the remaining oil to the pan with the onions and another pinch of salt. Fry for 5 minutes. Stir in the curry leaves and garlic, and fry for a further 2 minutes.
Tip the chick peas and carrots into the pan and stir in the bouillon and 350ml water. Bring to a simmer, cover and cook gently for 10 minutes until the carrots are tender. Use a fork to crush some of the chick peas, which will thicken the juices slightly.
Stir in the peppers and chaat masala, and cook for a further 5 minutes, adding a dash of hot water if needed. Season. Cook the rice according to the pack instructions and serve with the curry.