This curry is super easy to whip up and what’s more, you’ll probably already have the ingredients in your pantry. Although this curry will feel indulgent, chickpeas are not only high in fibre, protein and iron, but also magnesium and vitamin B6 so rest assured it’s packed full of goodness. Save some for lunch, it tastes even BETTER the next day!
- 2 tbsp olive oil (or coconut oil)
- 2 onions, diced
- 400 grams chopped tomatoes (fresh is best, however tinned will do)
- Salt & pepper to taste
- 1 can of chickpeas, drained
- 3 cloves of garlic, minced
- 1 tbsp garam masala
- 1 1/2 tsp curry powder
- 1/4 tsp ground cumin
- 1 tsp chilli flakes (optional)
- 300ml coconut milk
- 2 tbsp coconut flour
- Fresh spinach
- Fresh coriander
- 1 lime
1. Heat oil in a large frying pan. Add the diced onions and cook for 2-3 minutes until soft. Add tomatoes and season with salt & pepper. Lower the heat to medium and cook for a further 10 minutes or until tomatoes are cooked down.
2. Add the drained chickpeas, garlic, garam masala, curry powder, cumin and chilli. Stir to combine and cook for a further 2 minutes.
3. Add coconut milk and coconut flour. Stir to combine and bring to the boil. The coconut flour will help to slightly thicken the curry. Reduce the heat to low and simmer for 15 minutes.
4. Remove from the heat and adjust seasoning to taste. Add fresh spinach and coriander, reserving some for garnish. Squeeze over the juice of the lime and stir to combine. Enjoy!