Coconut Chickpea Curry

Per serving

Calories

395

Protein

14 g

Carbs

52 g

Fat

16 g

Fibre

11 g

Vitamins and minerals, % of a day’s needs

• Iron37%
• Vitamin D0%
• B120%
• Zinc30%
• Magnesium30%
• Omega-36%
• Vitamin A5%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 tins (400g each) Chickpeas (tinned)
• 400 ml Coconut milk
• 1 large Onion
• 3 Garlic cloves
• 2 cm piece Fresh ginger
• 400 g Tinned tomatoes
• 2 tsp Garam masala
• 1 tsp Ground turmeric
• 15 g Fresh coriander

Method

1. 1

   Dice onion finely. Mince garlic and grate ginger. Drain and rinse both tins of chickpeas.

2. 2

   Heat a drizzle of oil in a large saucepan over medium heat. Cook onion for 5 minutes until soft and golden.

3. 3

   Add garlic, ginger, garam masala, and turmeric. Stir for 1 minute until fragrant.

4. 4

   Pour in tinned tomatoes and coconut milk. Stir well, scraping up any spices from the bottom of the pan. Bring to a gentle simmer.

5. 5

   Add chickpeas to the sauce and simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are warmed through.

6. 6

   Season with salt and pepper. Ladle into bowls over steamed rice. Tear fresh coriander over the top and serve immediately.