Description
This hearty and fragrant Chickpea Curry combines a blend of warm spices, garlic, and ginger with creamy coconut and fresh spinach for a comforting and nutritious meal. Perfectly suited for a simple weeknight dinner, it boasts robust flavors and a satisfying texture, enjoyed best with rice or dahl.
Ingredients
Scale
Base Ingredients
- 2 tbsp oil
- 1 onion, diced
- 1 tsp fresh or dried chilli, to taste
Spice Paste
- 9 garlic cloves (approx 1 small bulb of garlic)
- thumb-sized piece ginger, peeled
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2 tbsp tomato purée
- ½ tsp salt
Main Components
- 2 x 400g cans chickpeas, drained
- 400g can chopped tomatoes
- 100g creamed coconut
- ½ small pack coriander, chopped, plus extra to garnish
- 100g spinach
To Serve
- cooked rice and/or dahl
Instructions
- Prepare the Base: Heat a little of the oil in a frying pan over medium heat. Add the diced onion and chilli, cooking for about 8 minutes until the onion is softened and fragrant.
- Make the Spice Paste: While the onion cooks, combine the garlic cloves, peeled ginger, and the remaining oil in a food processor. Add the ground coriander, ground cumin, garam masala, tomato purée, ½ tsp salt, and the cooked onion to the processor. Blend everything until it forms a smooth paste, adding a drop of water or more oil as needed to achieve the right consistency.
- Cook the Paste: Transfer the spice paste to a medium saucepan and cook over medium-high heat for 2 minutes. Stir frequently to ensure the paste doesn’t stick or burn.
- Add the Chickpeas and Tomatoes: Pour in the drained chickpeas and chopped tomatoes. Bring the mixture to a simmer and cook for 5 minutes until the sauce has slightly reduced.
- Add the Creamed Coconut: Stir in the creamed coconut with a little water to help incorporate it smoothly into the curry. Continue cooking for another 5 minutes, allowing the flavors to meld.
- Finish with Greens and Herbs: Add the chopped coriander and spinach to the curry and cook just until the spinach wilts, about 2-3 minutes.
- Serve: Garnish with extra fresh coriander and serve hot alongside cooked rice and/or dahl for a complete and satisfying meal.
Notes
- Adjust the chili according to your preferred spice level for a milder or hotter curry.
- If creamed coconut is unavailable, you can substitute with coconut milk, although this may slightly alter the texture.
- For a smoother curry, blend the chickpeas slightly before adding to the sauce.
- This curry keeps well and flavors develop even more after a day. Store in the fridge for up to 3 days or freeze portions for longer storage.
- You can add other vegetables such as bell peppers or carrots for added nutrition and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chickpea curry, vegetarian curry, Indian chickpea recipe, creamed coconut curry, healthy vegan dinner, easy curry recipe
