Chickpea curry recipe

From bbcgoodfood.com

• Preparation and cooking time

  • Prep:15 mins
  • Cook:25 mins
• Easy
• Serves 4

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

• Freezable
• Gluten-free
• Vegan
• Vegetarian

Nutrition: per serving

Nutrient	Unit
kcal	458
fat	28g
saturates	16g
carbs	31g
sugars	9g
fibre	10g
protein	15g
salt	0.2g

Ingredients

For the paste

• 2 tbsp oil
• 1 onion, diced
• 1 tsp fresh or dried chilli, to taste
• 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

For the curry

• 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

Method

• STEP 1

  To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
• STEP 2

  In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
• STEP 3

  Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
• STEP 4

  Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
• STEP 5

  Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
• STEP 6

  Garnish with extra coriander and serve with rice or dhal (or both).

• https://www.bbcgoodfood.com/recipes/kadala-curry