Week 7 – Chickpea Curry

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Spicy or not, this chickpea curry is loaded with flavour and all the amazing health benefits that come from eating legumes like chickpeas.

• PREP TIME: 15 mins
• TOTAL TIME: 25 mins
• SERVINGS: 4 servings

Ingredients

For the paste

•  2 tbsp oil
•  1 onion, diced
•  1 tsp fresh or dried chilli, to taste
•  9 garlic cloves
•  thumb-sized piece ginger, peeled
•  1 tbsp ground coriander
•  2 tbsp ground cumin
•  1 tbsp garam masala
•  2 tbsp tomato purée

For the curry

•  2 x 400g cans chickpeas, drained
•  400g can chopped tomatoes
•  100g creamed coconut
•  1/2 small pack coriander, chopped, plus extra to garnish
•  100g spinach

To serve

• cooked rice and/or dahl

Method

1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
2. In a food processor or blender, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp 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.
3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add 1/2 small pack chopped coriander and 100g spinach, and cook until wilted.
6. Garnish with extra coriander and serve with rice or dhal (or both).

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.