Description
A delicious and hearty chickpea coconut curry that is both easy to make and full of flavor.
Ingredients
Scale
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 1 Onion (Peeled and chopped)
- 800 g Chickpeas (2x 400g tins | Drained and rinsed)
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purée
- 400 g Coconut milk (1x tin)
- 1/2 tsp Sea salt
- 240 g Baby spinach (Shredded)
- 50 g Mango chutney
- 1 tsp Garam masala
Instructions
- Soften the garlic and onion in the oil for 5-6 minutes until starting to brown.
- Add the rest of the first ingredients into the pan and stir well.
- Simmer on a medium heat with the lid on for about 40 minutes, until the sauce has thickened.
- Put the pan in the oven with a lid on for about 1 hour at 170℃/325F fan, 190℃/375F or Gas Mark 5.
- Remove from the heat and add the garam masala, chutney and spinach. Stir well until the spinach has wilted, then serve.
Notes
- This recipe can be served with rice or naan for a complete meal.
- Feel free to adjust the spice levels according to your taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg