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Chickpea curry

Chickpea curry

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.504 ratingsRate

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This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

Freezable

Dairy-free

Egg-free

Gluten-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the paste

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

For the curry

2 x 400g cans chickpeas

drained
400g can chopped tomatoes
100g creamed coconut
½ small pack coriander

chopped, plus extra to garnish
100g spinach

To serve

cooked rice

and/or dahl

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Nutrition: per serving

kcal458
fat28g
saturates16g
carbs31g
sugars9g

low
fibre10g

high
protein15g
salt0.2g

low

Method

step 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.
step 2

In a food processor, 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, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
step 3

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
step 4

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
step 5

Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
step 6

Garnish with extra coriander and serve with rice or dhal (or both).

Try more vibrant vegetarian curries from our sister title olivemagazine.com/vegetarian-curries.

Recipe from Good Food magazine, June 2016

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A star rating of 4.7 out of 5.504 ratings

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