Chickpea Curry
Quick and flavourful, this Chickpea Curry is a perfect go-to meal for busy weeknights or when you're craving something comforting yet wholesome. With minimal prep, it’s an easy way to bring the warmth of curry to your table in just 25 minutes.
What you'll need:
- 2 tbsp olive oil
- 1 large onion, diced
- 1 can of chopped tomatoes
- 1 can of coconut milk
- 2 cans chickpeas, drained and rinsed
- 2 tbsp curry paste (add more to taste)
- 150g frozen peas
- 1 bag of spinach
- Salt to taste
To serve:
- 800g cooked rice
- Naan Bread
Method:
- In a large pan, heat the oil over medium-high heat.
- Add the onion and sauté for 5 minutes.
- Add the curry paste and peas, stir and cook for another 1-2 minutes.
- Pour in the crushed tomatoes, coconut milk and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally.
- Season with salt and add the spinach. Cook for a minute until the spinach has wilted.
- Serve with cooked rice & Naan bread