Chickpea Curry

Recipes / Little Meals

Curry is a favourite in our house (we’d eat it for breakfast if we could) but our kids are still in the early stages of their curry adventures so we are keeping it mild.

 

Mild it may be but bland it is not!

 

For the more experienced curry adventurers, add a little extra kick by sprinkling some chilli flakes as you serve – just don’t mix up the plates!

Ingredients

1 tbsp coconut oil

2 onions, finely sliced

2 cloves garlic, crushed

1 tsp garam marsala

1 tsp turmeric

½ tsp cumin

1 tsp ground coriander

400 g (2 ⅓ cups) diced tomatoes

400 ml (2 cups) coconut milk

400 g (1 ½ cups) chickpeas

100 g (5 cups) spinach

2 large tomatoes, quartered

200 g (2 cups) cauliflower florets, steamed

1 handful fresh coriander, roughly chopped

 

 

Method

Heat the oil in a large pan, cook onions until soft.
Add garlic and spices, stir to combine and cook for
2 minutes.

 

Pour in diced tomatoes, allow to simmer for
10 minutes. Add coconut milk, bring to boil and simmer for 10 minutes or until sauce has thickened.

 

Add chickpeas, spinach, steamed cauliflower and tomato quarters and heat through.

 

Garnish with fresh coriander.