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5 from 2 votes

Coconut Chickpea Curry

Prep Time10 minutes
Cook Time30 minutes
Servings: 4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large white onion (diced)
  • 1 teaspoon crushed garlic (you can add more or less depending on your preference)
  • 1 teaspoon ginger paste
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 can chopped tomatoes
  • Salt and black pepper
  • 1 tin coconut milk
  • 2 cans drained and rinsed chickpeas
  • Handful of fresh spinach
  • 2 limes (1 for the curry and 1 for serving)
  • Also serve with rice, naan and coriander

Instructions

  • Add olive oil to a frying pan on a medium to high heat. Add the chopped onions and fry for 5 minutes until the onions start to soften. Add garlic and ginger and fry for a further minute.
  • Turn the heat to medium. Add curry powder and garam masala and stir to coat the onion mixture in the spices.
  • Pour in the chopped tomatoes and add salt and black pepper. Leave to simmer for 5 minutes.
  • Add coconut milk and chickpeas and leave to simmer for around 15 minutes (stirring regularly) or until the sauce has thickened.
  • Add a handful of fresh spinach and cook for a further 2 minutes or until the spinach is wilted.
  • Remove from the heat and add the juice of a lime. Mix well and serve with fresh coriander, gluten free naan and rice.

Notes

Note: For extra heat you could add a teaspoon of chill flakes.