CHICKPEA COCONUT CURRY

Name: CHICKPEA COCONUT CURRY
Cuisine: Asian, Indian
Ingredients: 2 tbsp mustard seed oil; 3 shallots, diced; 5 cloves garlic, minced; 1 thumb-sized piece of ginger, peeled, finely grated; 1 long red chilli, finely sliced; 1 tbsp garam masala; 1 tsp ground turmeric; 4 tsp ground cardamom; 2.5 tbsp tomato paste; 400ml (14 fl oz) can coconut cream; 2x 400g (14 oz) cans chickpeas (garbanzo beans), drained, rinsed; 1 bunch coriander (cilantro); freshly ground black pepper; steamed basmati rice, to serve; 280g (10 oz) baby spinach; sea salt; coconut yoghurt, to serve

2 steps

This is one of those weeknight staples in our place- it's super-quick to pull together and, apart from the spinach, most of the stuff we have in the pantry is ready to go. Feel free to play around with this one. You could replace the chickpeas with some left roast chicken or swap out the spinach for some broccoli and asparagus.

Updated at: Wed, 06 Sep 2023 11:08:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories388.7 kcal (19%)

Total Fat25 g (36%)

Carbs33.9 g (13%)

Sugars6.1 g (7%)

Protein8.9 g (18%)

Sodium395.4 mg (20%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspmustard seed oil

thumb-sized piece, peeled, finely grated

1long red chilli

finely sliced

1 Tbspgaram masala

1 tspground turmeric

4 tspground cardamom

2 ½ Tbsptomato paste

400mlcan coconut cream

2 x 400gchickpeas

cans, drained, rinsed

1 bunchcoriander

cilantro

freshly ground black pepper

Instructions

Step 1

Heat the mustard seed oil l in a large, heavy-based pot over medium-high heat. Add the shallot and cook, stirring, for 2-3 minutes or until slightly softened. Add the garlic, ginger and chilli, then cook for another 2-3 minutes to soften. Next, add the spices and cook, stirring, for 1 minute or until everything is fragrant. Stir in the tomato paste and cook for 3-4 minutes to cook out the paste, then add the coconut cream and chickpeas. Bring to a simmer over medium heat and cook, stirring occasionally, for 8-10 minutes or until the sauce has slightly thickened.

mustard seed oil2 Tbsp

shallots3

cloves garlic5

ginger1

long red chilli1

garam masala1 Tbsp

ground turmeric1 tsp

ground cardamom4 tsp

tomato paste2 ½ Tbsp

can coconut cream400ml

chickpeas400g

Step 2

Reserve some sprigs of coriander for the garnish, then coarsely chop the rest of the bunch. Stir into the curry with the spinach, and cook until the spinach is wilted. Season with salt and pepper. Divide among bowls and serve with basmati rice. Top with coconut yoghurt and scatter over the coriander sprigs.