Coconut Chickpea Curry

Ingredients · per serving

• ½ medium Lemon
• 4 cloves Garlic
• 2 tbsp Sunflower oil
• 1 tsp Ground coriander
• 250 ml Coconut milk
• 1 small Green chili
• 1 tsp Garam masala
• 2 tsp Fresh ginger
• 1 tsp Ground cumin
• 1 tbsp Tomato purée
• to taste Fresh coriander
• 1 small Naan
• 400 g Tinned chickpeas
• to taste Salt
• 60 g Baby spinach
• 200 g Tinned chopped tomatoes
• 75 g Jasmine rice
• ½ tsp Smoked paprika
• ½ tsp Ground turmeric
• 1 medium Onion

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Heat the oil in a wide pan over medium heat. Add the diced onion and a pinch of salt, cook 6 minutes until soft and starting to colour.
3. Add the minced garlic, grated ginger and green chili (if using). Cook 1 minute.
4. Add the ground cumin, coriander, turmeric, garam masala, smoked paprika and tomato purée. Stir 30 seconds — careful, spices burn fast.
5. Pour in the tinned tomatoes and coconut milk. Stir, bring to a simmer.
6. Drain and rinse the chickpeas. Tip into the curry with a small handful of spinach (or kale). Simmer 8-10 minutes until thickened and the chickpeas have absorbed the flavour.
7. Squeeze in the lemon juice, scatter fresh coriander. Plate over rice with warm naan alongside for dipping. A dollop of yogurt or vegan yogurt on top brings it home.

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