Chickpea Coconut Curry

Name: Chickpea Coconut Curry
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tins (400 g each) Chickpeas, drained; 1 tin (400 ml) Coconut milk; 1 tin (400 g) Chopped tomatoes; 1 Onion, diced; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Curry powder; 2 handfuls Baby spinach; 1 tbsp Vegetable oil

Made with: chickpeas, coconut milk, curry powder

A creamy, budget-friendly curry with tender chickpeas simmered in spiced coconut milk. Naturally vegan, freezer-friendly, and ready in half an hour.

Prep10 min

Cook25 min

Serves4

LevelEasy

VeganVegetarian

Ingredients

Chickpeas, drained2 tins (400 g each)
Coconut milk1 tin (400 ml)
Chopped tomatoes1 tin (400 g)
Onion, diced1
Garlic, minced3 cloves
Fresh ginger, grated1 tbsp
Curry powder2 tbsp
Baby spinach2 handfuls
Vegetable oil1 tbsp

Substitutions

chickpeas → lentils or butter beans
baby spinach → kale or frozen peas
curry powder → garam masala plus a pinch of turmeric

Instructions

1Heat the oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes until soft.
2Stir in the garlic, ginger, and curry powder and cook for 1-2 minutes until fragrant.
3Add the chopped tomatoes and cook for 5 minutes until slightly reduced.
4Pour in the coconut milk and add the drained chickpeas. Season with salt.
5Bring to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until thickened and creamy.
6Stir through the baby spinach until just wilted.
7Taste and adjust the seasoning. Serve over basmati rice with warm naan on the side.

Want recipes like this from your own ingredients? Try Pantamo