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Quick & Easy Chickpea Curry

Quick & Easy Chickpea Curry

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INGREDIENTS
2 tbsp butter
1 large onion, finely chopped
1 tbsp freshly grated ginger
2 tsp garlic, crushed
2 tins of chickpeas, drained and rinsed
1-2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 tin of diced tomatoes
1 cup Coconut milk or yoghurt (optional)
100g baby spinach leaves, rinsed
fresh coriander leaves to garnish
DIRECTIONS

Heat the oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute´ until soft and translucent but not browned. Add the ginger, garlic and spices and fry for another minute or 2.

Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk or yoghurt if using and simmer for another 3-5 minutes.

Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 2 tbsp butter
 1 large onion, finely chopped
 1 tbsp freshly grated ginger
 2 tsp garlic, crushed
 2 tins of chickpeas, drained and rinsed
 1-2 large potatoes, peeled and chopped
 2 large carrots, peeled and chopped
 1 tin of diced tomatoes
 1 cup Coconut milk or yoghurt (optional)
 100g baby spinach leaves, rinsed
 fresh coriander leaves to garnish

Directions

DIRECTIONS
1

Heat the oil and butter in a large pot or very deep skillet over medium-high heat. Add the onion and gently saute´ until soft and translucent but not browned. Add the ginger, garlic and spices and fry for another minute or 2.

Add the chickpeas and stir well to coat in all the delicious flavour. Add the potatoes and carrots and stir well, followed by the tomatoes and prepared NOMU Vegetable STOCK. Bring to a simmer, then turn down the heat to medium and simmer for 20-30 minutes or until the potatoes and carrots are tender and the sauce has thickened. Stir in the garam masala, spinach and coconut milk or yoghurt if using and simmer for another 3-5 minutes.

Check the seasoning to taste with salt and pepper. Garnish with fresh coriander leaves and serve with naan bread and/or basmati rice.

Quick & Easy Chickpea Curry

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