Mains
Creamy Coconut Chickpea Curry
A warming, creamy curry with plenty of flavour and very little washing up.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Finely chop the onion and sauté it in the oil for 4 minutes. Add the garlic and curry powder, then stir.
- Stir in the drained chickpeas, coconut milk and tomatoes. Simmer over medium heat for 15 minutes.
- Add the spinach and cook for another 2 minutes, until wilted. Finish with lemon juice.
- Serve with cooked rice or bread; prepare the side separately.
- Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Prepare onions, vegetables and liquid before turning on the heat so nothing burns while you chop.
- Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
- About two-thirds through, test the largest potato piece or several grains. If firm, keep simmering and add a little hot water as needed.