Coconut Chickpea Curry
Hearty Coconut Chickpea Curry with fresh spinach, a healthy and delicious meat-free curry that is full of flavours. Mild, but lightly spiced, this vegetable curry is so easy to make, and super quick too. Vegetarian and vegan friendly, but even meat lovers will enjoy it too. It's a fantastic midweek dinner idea, and it's ready in about 30 minutes. This Indian style vegan curry is absolutely amazing.
Servings: 4 people
Calories: 100kcal
Ingredients
- 2 tins cooked chickpeas (2 x 400 g, 2 x 13 oz)
- 1 tin coconut milk (400 ml, 13 oz)
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 cup vegetable broth / stock (250 ml)
- 1 onion
- 2 cloves of garlic
- 2 medium carrots
- 2 handfuls fresh spinach (50 g, 2 oz)
- 1 tablespoon hot curry powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon vegetable oil
Instructions
- Heat up the oil in a large pan.
- Peel and chop the onion, garlic and carrots.
- Fry the onion until translucent, then add the spices, and give it a good stir, then leave to cook for 1 minute.
- Add the carrots and garlic and cook for a further one minute, then in go the cooked chickpeas, chopped tomatoes, coconut milk and vegetable broth and leave to cook with the lid on until the sauce is reduced, and the vegetables are tender.
- Add the spinach and leave to cook for about 5 minutes until it wilts.
- Season with salt and pepper, and remove from the heat.
Video
Nutrition
Calories: 100kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 852mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6873IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg