Coconut chickpea curry
The mild, creamy one. Coconut milk, chickpeas and spinach, finished with garam masala and lime.
Serves 6 as part of a curry night spread.
Ingredients
You will need: a wide pan with a lid.
- 2 onions, sliced
- 4 teaspoons garlic puree
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1 teaspoon chilli flakes
- 2 tin coconut milk
- 2 tin chickpeas, drained
- 2 teaspoons garam masala
- spinach, a large handful
- 1 lime
- 2 tablespoons oil
- salt
Method
- Cook the onions in the oil over a medium heat until soft and lightly coloured.
10 min
- Add the garlic puree for a minute, then the cumin, coriander, turmeric and chilli flakes. Stir until fragrant.
1 min
- Add both tins of coconut milk, the chickpeas and a good pinch of salt. Simmer until thickened and the sauce clings to the chickpeas.
20 min
- Stir the spinach through until wilted. Off the heat, stir in the garam masala and a squeeze of lime. Season to taste.
Keeping it
Keeps three days in the fridge and improves overnight. Freezes well.
The garam masala goes in off the heat rather than with the other spices. It is a finishing blend, and cooking it out for twenty minutes wastes most of what it is there for.