Easy Chickpea Curry
This aromatic vegan chickpea curry is a flavorful main dish packed with fiber and nutrients. A base of homemade garlic, ginger, and cumin spice paste creates a rich foundation for tender chickpeas and spinach, simmered in a luscious coconut tomato sauce. Perfect served with rice or dhal, this easy one-pot meal is a healthy family favorite.
Instructions
- 1
To make the paste, heat oil (1 tbsp) in a frying pan and add onion (1) and chilli (1 tsp), cooking for 8 mins until softened.
- 2
In a food processor, blend the fried onion mixture with garlic cloves (9 clove), ginger (1), the remaining oil (1 tbsp), ground coriander (1 tbsp), ground cumin (2 tbsp), garam masala (1 tbsp), tomato purée (2 tbsp), and salt (0.5 tsp) into a smooth paste.
- 3
Cook the blended paste in a medium saucepan for 2 mins over a medium-high heat, stirring constantly to prevent sticking.
- 4
Add chickpeas (800 g) and chopped tomatoes (400 g) and simmer for 5 mins until the liquid is slightly reduced.
- 5
Add creamed coconut (100 g) and a little water, cooking for another 5 mins before stirring in coriander (0.5 packet) and spinach (100 g) until wilted.
- 6
Garnish with extra coriander and serve hot with cooked rice (1 cup).
Nutrition Facts
Per portion