Description
A delicious and hearty chickpea curry cooked to perfection with aromatic spices.
Ingredients
Scale
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 1 Onion (Peeled and chopped)
- 800 g Chickpeas (2x 400g tins | Drained and rinsed)
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purée
- 400 g Coconut milk (1x tin)
- 1/2 tsp Sea salt
- 240 g Baby spinach (Shredded)
- 50 g Mango chutney
- 1 tsp Garam masala
Instructions
- Soften the garlic and onion in the oil for 5-6 minutes until starting to brown.
- Add the rest of the first ingredients into the pan and stir well.
- Simmer on a medium heat with the lid on for about 40 minutes, until the sauce has thickened.
- Put the pan in the oven with a lid on for about 1 hours at 170℃/325F fan, 190℃/375F or Gas Mark 5.
- Remove from the heat and add the garam masala, chutney and spinach. Stir well until the spinach has wilted, then serve.
Notes
- This curry can be served with rice or bread for a complete meal.
- Adjust the level of spices to taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl