Easy Chickpea Curry

Name: Easy Chickpea Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: indian

This beautiful veggie curry is a great starting point to experiment with whatever veg you've got at home – perfect for reducing your food waste by using up leftovers and veg on the turn. You could add other chopped veg (courgette or peppers would be lovely), or stir in leftover cooked veg at the end – think roasted sweet potato or butternut squash or chunks of cooked potato. This curry is delicious served as per the recipe, but I sometimes like to whiz up half of it so you get a thicker consistency.

Add to your supermarket basket....

Pick which supermarket you want to send your ingredients to:

Ingredients

onion 1 (chopped)
carrot 1 (chopped)
garlic cloves 1 (grated)
ginger 10 (grated)
sea salt to taste
black pepper to taste
mild curry powder ½ tbsp
mango chutney ½ tbsp
chopped tomatoes 200 g (chopped)
chickpeas 200 g (drained)
coconut milk 200 g
spinach 100 g
vegetable oil 1 tbsp

Method

Peel and chop the onions into 1cm chunks. Trim and chop the carrot into 1cm chunks.
Place a large pan on a medium heat and drizzle in 1 tablespoon of oil. Add the chopped carrot and onion and sweat down for 15 minutes, until soft and sweet.
Peel the garlic and ginger and finely grate, then add to the pan. Season with sea salt and black pepper.
Add the curry powder and cook for a further 2 minutes, then add the mango chutney.
Tip in the chopped tomatoes, then half-fill the tin with water, swirl it around, and tip into the pan.
Add the chickpeas, then simmer over a high heat for 15 to 20 minutes, or until thickened and delicious.
Pour in the coconut milk and stir it through the sauce.
Mix in the spinach and allow to wilt into the sauce, simmer for 2 minutes (or until thawed if using frozen spinach), then taste and season to perfection.
Delicious served with steamed rice or flatbreads, and a little cucumber salad on the side, if you like.

Easy Chickpea Curry

Add to your supermarket basket....

Ingredients

Method

More recipes like this...

Hakka Style Tofu

Chicken Tikka Masala

Chickpea Kati Rolls