Chickpea Curry

Timing

Cook: 45 mins

Level

Easy

Serves

4

Ingredients

Chickpea Curry

For the paste

  • 2 tbsp oil
  • 1 onion
  • 1sp Just Add Chilli Puree
  • 3 tbsp Just Add Garlic puree
  • 1 tbsp Just Add Ginger Puree
  • 1 tbsp Just Add Coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato puree

For the curry

  • 2 x 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, plus extra to garnish
  • 100g spinach

Method

1.

Cook rice

2.

To make the paste, heat a little of the 2 tbsp oil in a frying pan, add the onion and cook until softened, about 8 mins.

3.

Add the Just Add Chilli Puree, Just Add garlic Puree, Just Add Ginger Puree, Just Add Coriander Puree, ground cumin, garam masala, tomato purée, ½ tsp salt, the remaining oil,  and the fried onion.  Cook for 2 minutes over a medium-high heat.

4.

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

5.

Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

6.

Garnish with extra coriander and serve with rice.