Creamy Chickpea Curry
This creamy vegan curry is a storecupboard superstar, transforming simple canned chickpeas and plum tomatoes into a fragrant Indian-inspired feast. Simmered in a rich coconut broth with fresh ginger and garlic, and brightened with sweet peas and zesty lime, it is perfectly paired with warm naan for a satisfying dinner ready in just 30 minutes.
Instructions
- 1
Heat vegetable oil (1 tbsp) in a large pan over medium-high heat. Add onion (1 red), cloves (2 garlic), and ginger (20 g) and sauté for 5 minutes until soft. Stir in plum tomatoes (400 g) and crush them with a spoon, simmering for another 5 minutes.
- 2
Add chickpeas (800 g) and coconut milk (400 g). Simmer for 10 minutes to thicken. Stir in frozen peas (300 g) for the final 5 minutes of cooking. Mix in most of the fresh coriander (15 g) and season.
- 3
Heat naan (2 vegan) following the pack instructions. Divide the curry between bowls and garnish with the remaining coriander. Serve with lime (1) wedges on the side.
Nutrition Facts
Per portion