CHICKPEA CURRY

INGREDIENTS:

Makes 6 portions:
  • 2 tsp rapeseed oil
  • 1 red onion
  • 1/2 a red chilli
  • 5 cloves of fresh garlic
  • thumb sized piece of ginger
  • 1 tbsp ground corriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato puree
  • 2 x 400g tins of chickpeas (drained)
  • 400g can of chopped tomatoes
  • 100ml of coconut milk
  • 30g of fresh coriander
  • 100g fresh baby spinach

METHOD:

  • To make your curry paste heat the oil in a large saucepan and add the diced onion and chilli and pan fry until its softened
  • While that is cooking add your garlic, ginger, and all of the spices, tomato puree, salt and cooked onion and chilli to a blender or food processor and blend until smooth. Add a drop of water if needed
  • Cook your paste on a low heat stirring occasionally so it doesn’t stick
  • Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down
  • Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted
  • This curry is awesome served with the couliflower rice recipe in the library, give it a go!
  • This recipe also last well if you want to cook a large batch and freeze