RECIPE | Ten-minute Coconut Chickpea Curry
Midweek evenings are often an interesting juggle trying to cram in a million and one things after work like food shopping, the parenting malarkey, a spot of life-admin, a laundry load (or two) and a Netflix episode (or three). Sometimes it feels like there’s no time to even eat dinner, let alone prepare it! This super-speedy creamy chickpea curry is a great option for rustling up a tasty meal in 10 minutes flat with a few simple kitchen cupboard ingredients. That’s quicker (and healthier) than ordering a takeaway!
Ingredients (serves 4):
- 1 x 400g can chickpeas, drained
- 1 x 400g can chopped tomatoes
- 1 x 400ml can coconut milk
- 2 x medium onions, diced
- 2 garlic cloves, crushed
- 100g fresh spinach
- 1 tablespoon curry powder
- ½ teaspoon each of ground coriander, paprika & cumin
- Heat a little olive oil in a large pan then add the onion and garlic. Cook for 2 minutes.
- Stir in the spices.
- Pour in the drained chickpeas, chopped tomatoes and coconut milk. Simmer for 8 minutes.
- 2 minutes before it has finished cooking, add the spinach to the pan and pop a packet of rice in the microwave.
- Serve the curry on a bed of rice and garnish with fresh coriander.
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