Chickpea Curry
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By Gav on 2025-04-11 05:06:10
Type: vegan-high-protein
Ingredients Needed:
| Ingredient | Description |
|---|---|
| Oil | Used for frying and making the paste. |
| Onion | Diced onion, used in the paste and cooked until softened. |
| Fresh or dried chili | Adjust to your spice preference. |
| Garlic cloves | 9 cloves, used in the paste for flavor. |
| Ginger | A thumb-sized piece, peeled and used in the paste for aroma and flavor. |
| Ground coriander | 1 tbsp, used in the paste for flavor. |
| Ground cumin | 2 tbsp, adds a warm, earthy flavor to the paste. |
| Garam masala | 1 tbsp, an essential Indian spice blend for depth of flavor. |
| Tomato purée | 2 tbsp, adds richness to the paste. |
| Chickpeas | 2 x 400g cans, drained, the main protein source in the curry. |
| Chopped tomatoes | 1 x 400g can, adds a juicy base for the curry. |
| Creamed coconut | 100g, adds creaminess and flavor to the curry. |
| Coriander | ½ small pack, chopped for the curry and garnish. |
| Spinach | 100g, adds nutrition and color to the curry. |
| Cooked rice | For serving alongside the curry, or you can serve with dhal. |
| Dahl | Optional, a great accompaniment to the curry. |
How to Make Chickpea Curry:
| Step | Description |
|---|---|
| Step 1: Prepare the Paste | Heat a little of the oil in a frying pan, add diced onion and chili, and cook until softened, about 8 mins. |
| Step 2: Make the Paste | In a food processor, blend garlic cloves, ginger, remaining oil, ground coriander, ground cumin, garam masala, tomato purée, and the fried onion to form a smooth paste. |
| Step 3: Cook the Paste | Cook the paste in a medium saucepan for 2 minutes over medium-high heat, stirring occasionally. |
| Step 4: Add Chickpeas and Tomatoes | Stir in the chickpeas and chopped tomatoes, and simmer for 5 minutes until reduced down. |
| Step 5: Add Coconut and Greens | Stir in creamed coconut with a little water, cook for 5 minutes more, then add chopped coriander and spinach. Cook until wilted. |
| Step 6: Garnish and Serve | Garnish with extra coriander and serve with rice or dhal (or both). |
Nutrition (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 458 kcal |
| Fat | 28g |
| Saturates | 16g |
| Carbs | 31g |
| Sugars | 9g |
| Fiber | 10g |
| Protein | 15g |
| Salt | 0.2g |
