Chickpea curry
This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment
-
Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 458
-
fat 28g
-
saturates 16g
-
carbs 31g
-
sugars 9g
-
fibre 10g
-
protein 15g
-
salt 0.2g
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 1 tsp fresh or dried chilli, to taste
- 9 garlic cloves (approx 1 small bulb of garlic)
- thumb-sized piece ginger, peeled
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2 tbsp tomato purée
- 2 x 400g cans chickpeas, drained
- 400g can chopped tomatoes
- 100g creamed coconut
- ½ small pack coriander, chopped, plus extra to garnish
- 100g spinach
- cooked rice and/ or dahl
Method
To make the paste, heat a little of the oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
Cook the paste in a medium saucepan for 2 mins over a medium-high 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. Garnish with extra coriander and serve with rice or dhal (or both).
