Dinner · Mains
Coconut Chickpea Curry
A pantry-friendly weeknight curry built on coconut milk, chickpeas and a fragrant base of onion and spices.
Recipe by Priya KapoorVeganGluten Free
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
Ingredients
Servings
4
- 2 tbsp coconut oil (or neutral oil)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder (madras or your favourite blend)
- 1 tsp ground turmeric
- 0.5 tsp chilli flakes (optional)
- 2 x 400g tinned chickpeas, drained
- 1 x 400g full-fat coconut milk
- 400 g chopped tomatoes
- 2 handfuls spinach
- 1 tbsp lemon juice
- fresh coriander, to serve
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Melt the coconut oil in a wide pan over medium heat and sweat the onion for 8 minutes until soft and translucent.
- 2Add the garlic, ginger, curry powder, turmeric and chilli flakes and cook for 1–2 minutes until fragrant.
- 3Tip in the chickpeas and stir to coat in the spices.
- 4Pour in the coconut milk and chopped tomatoes, season with salt, and simmer uncovered for 20 minutes until thickened.
- 5Stir through the spinach in the last minute, then finish with lemon juice and taste for seasoning.
- 6Serve over rice or with flatbread, scattered with coriander.
Tagged
#vegan#weeknight#pantry#one-pot