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Coconut Chickpea Curry
Packed with nutrition, warming and delicious, this curry is a quick and tasty vegan delight.
Serves: 2
Time: 15 minutes
Ingredients:
½ can chickpeas
½ can coconut milk
½ cup tomato puree
2 spring onions
1 teaspoon minced ginger
3 teaspoons minced garlic
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 limes
1 handful baby spinach
salt and pepper
1 tablespoon olive oil
1 teaspoon dried chilli flakes (optional)
¼ cup fresh coriander
Utensils
chopping knife
chopping board
citrus juicer
large non-stick saucepan
measuring spoons
cooking spoon
measuring cups
2 serving bowls
serving spoon
Method
- Prepare the fresh ingredients
Wash the spring onions and coriander. Finely chop the spring onion and all the fresh coriander including the stalks. Cut one lime in half and juice both halves. Cut the other lime in wedges for serving.
- Start cooking
Heat a large non-stick saucepan over medium heat. Add the oil, garlic and ginger. Add the chilli flakes if you want extra spice. Stir. When everything sizzling, reduce the heat to medium low, stir and cook for 3 minutes. Don’t forget to stir occasionally so it doesn’t burn.
- Add the spices
Add the curry powder, cumin and turmeric to the saucepan and fry for 20 seconds till fragrant. Add the spring onions, tomato, half the coriander and a pinch of salt and pepper. Cook another 3 mins.
- Add the chickpeas
Add the chickpeas, coconut milk and lime juice. Stir well. Increase the heat to medium and bring to the boil.
- Add the spinach
Once boiling reduce the heat to low and simmer the curry for 5 mins. Then add the spinach and stir it into the curry to wilt. Switch off heat.
- Assemble and serve
Spoon the chickpea curry into 2 bowls and sprinkle with the remaining coriander. Serve with lime wedges and your choice of rice, naan or steamed greens.
