Chickpea Coconut Curry
A creamy and flavorful chickpea coconut curry that's easy to make and perfect for a cozy meal.
Servings: 4 servings
Equipment
- Heavy-based Pot
Ingredients
Ingredients
- 1 tbsp Coconut oil
- 1 large Onion, finely diced or 2 regular onions for a thicker sauce
- 3 cloves Garlic, minced
- 400 grams Cherry tomatoes, halved approx 2 punnets
- 1 tsp Garam masala
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt plus more to taste
- 1/2 tsp Grated ginger
- 1 tbsp Tomato paste
- 480 grams Cooked chickpeas cooked or 2 cans (drained)
- 400 ml Coconut milk 1 can
- 200 ml Vegetable stock 1/2 can
- 2 cups Baby spinach
- 3 cups Cooked quinoa or rice to serve
- Chilli flakes to serve (optional)
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a smattering of chilli flakes and cooked rice or quinoa.
Notes
After adding the coconut milk, half fill the empty can with the vegetable stock. A large diced onion helps create a thicker curry sauce in less time.