RECIPE | Ten-minute Coconut Chickpea Curry

3rd June 2019

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! 

Coconut Chickpea Curry

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 



  1. Heat a little olive oil in a large pan then add the onion and garlic.  Cook for 2 minutes.
  2. Stir in the spices. 
  3. Pour in the drained chickpeas, chopped tomatoes and coconut milk.  Simmer for 8 minutes. 
  4. 2 minutes before it has finished cooking, add the spinach to the pan and pop a packet of rice in the microwave. 
  5. Serve the curry on a bed of rice and garnish with fresh coriander. 


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