Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Lancewood Chickpea Curry
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
4

Share this Recipe

Lancewood Chickpea Curry

Ingredients

30 ml oil
2 onion(s) , chopped
3 cm piece ginger , grated
1 green chilli(es) , chopped
15 ml garam masala
15 ml ground coriander
15 ml ground cumin
60 ml tomato paste
125 ml water
800 g canned chickpeas , drained
125 ml coconut cream
60 ml fresh coriander , chopped
250 g baby spinach


To serve:

fresh coriander , chopped
naan bread
Tomato salsa  (tomato, sliced onion & coriander) 

Method

Heat the oil and fry the onions over medium heat until soft.

Add the garlic, ginger and chilli and fry for 1 more minute.

Add the garam masala, coriander and cumin and fry for 1 more minute.

Stir in the tomato paste and water.

Use a stick blender and blend until a smooth paste is formed.

Add a bit more water or oil if necessary. Return to the pan.

Add the chickpeas and coconut cream.

Simmer over low heat for 5 minutes.

Stir in the coriander and spinach just before serving.

Serve with a dollop of yoghurt, tomato & onion salad and naan bread.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}