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Chickpea curry

This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 458
  • Carbohydrates 31
  • Saturated Fat 16
  • Sugar 9
  • Protein 15
  • Fat 28
  • Fibre 10
  • Salt 0.2

Nutrition per serving

  • Calories 458
  • Carbohydrates 31
  • Saturated Fat 16
  • Sugar 9
  • Protein 15
  • Fat 28
  • Fibre 10
  • Salt 0.2

Ingredients

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée
  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach
  • cooked rice and/ or dahl

Method

  1. To make the paste, heat a little of the oil in a frying pan, add the onion and chilli, and cook until softened, about 8 mins. Meanwhile, in a food processor, roughly combine the garlic, ginger and remaining oil, then add the spices, tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  2. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Tip in the chickpeas and chopped tomatoes, and simmer for 5 mins until reduced down. Add the coconut with a little water, cook for 5 mins more, then add the coriander and spinach, and cook until wilted. Garnish with extra coriander and serve with rice or dhal (or both).

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