Looking for a Curry in a Hurry? Chickpeas, better known as the main ingredient in the Middle Eastern cuisine’s hummus, take on a new role in this quick and easy to make curry. Chickpeas are an excellent source of fiber and a great vegetarian option for protein. This curry keeps well in the fridge for a few days and tastes even better reheated. So make a batch and freeze it for another occasion. If you like it a little bit spicier add another teaspoon of garam masala.
Coconut chickpea tomato curry (serves 4 to 6)
1 tbsp coconut oil
1 tsp garam masala
1 tsp cumin seeds
1 tsp ground ginger
4 green cardamom pods
1 onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1x 14.5 oz can diced tomatoes
2x 15 oz cans chickpeas, drained and rinsed
1x 14 oz can coconut milk
5 oz baby spinach
juice of 1 lemon
sea salt and cracked black pepper
cooked brown rice or naan bread to serve and a dollop of plain yoghurt
Mix the garam masala, cumin and ground ginger in a small bowl. Gently crack the cardamom pods and add to the spice mixture.
Heat the oil in a large pan over medium heat. Add the onion and cook until soft and slightly browned. Add the garlic and fresh ginger and cook for 2 minutes. First add the spice mixture, then the tomatoes and chickpeas and saute for a few minutes. Stir in the coconut milk and bring to a gentle boil. Turn down the heat and simmer for about 15 minutes until the flavors have mixed and the sauce has reduced slightly. Add the lemon juice and season to taste. Stir through the spinach and serve with the rice or naan bread and a dollop of plain yoghurt.
