Thai Coconut Curry with Chickpeas Recipe

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Ingredients

Coconut Milk – 400 ml
Tomatoes – 400 gms
Chickpeas – 200 gms, soaked in slightly salted water for 8 hours or overnight and drained
Red Chilli Flakes – 1 tsp
Ginger – 1/4 inch piece, grated
Brinjal – 1, chopped
Yellow Pumpkin – 1, small, peeled, chopped
Coriander Leaves – handful, chopped
Salt as per taste
Black Pepper Powder as per taste
Soy Sauce – 1 tsp
Lime Juice – 1/2 tsp

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