Easy chickpea curry

Why you'll love this recipe

This chickpea curry is comfort food at its finest. It's creamy, warming, and packed with flavour from aromatic spices. Best of all, it's ready in 30 minutes and tastes even better the next day.

Ingredients

Aromatics:

• 2 tablespoons coconut oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated

Spices:

• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne (optional)

Curry:

• 400ml coconut milk
• 400g tin chopped tomatoes
• 2 tins chickpeas, drained
• 200g spinach
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Sauté aromatics: Heat coconut oil in a large pan over medium heat. Add onion and cook 5 minutes until soft. Add garlic and ginger, cook 1 minute.

2. Add spices: Stir in curry powder, garam masala, cumin, turmeric, and cayenne. Cook 30 seconds until fragrant.

3. Add liquids: Pour in coconut milk and tomatoes. Stir well, scraping up any browned bits.

4. Simmer with chickpeas: Add chickpeas and bring to a simmer. Cook 15 minutes, stirring occasionally.

5. Add spinach: Stir in spinach until wilted. Season with salt.

6. Serve: Garnish with fresh coriander. Serve over rice or with naan.

Tips for success

• Toast the spices: Cooking spices in oil blooms their flavour.
• Full-fat coconut milk: Creates the best creamy texture.
• Let it rest: This curry tastes even better after sitting for a few hours or overnight.

Variations

• Add protein: Stir in cooked chicken or prawns.
• Lentils: Replace chickpeas with red lentils for a different texture.
• Korma style: Add a tablespoon of almond butter for extra richness.

Storage

Refrigerate for up to 5 days. Freezes well for up to 3 months. Reheat with a splash of water.