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QUICK & EASY CHICKPEA CURRY

Dinner

Dinner

QUICK & EASY CHICKPEA CURRY

Servings: 4

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil

2 tbsp butter (or a vegan alternative)

1 large onion, finely chopped

1 tbsp freshly grated ginger

2 tsp finely chopped garlic

3 tbsp NOMU Indian Rub or NOMU Cooks Collection Indian Curry Aromatics

2 x 400g tins chickpeas, drained and rinsed

1-2 large potatoes, peeled and chopped

2 large carrots, peeled and chopped

1 x 400g tin diced tomatoes

500ml prepared NOMU Vegetable STOCK

1 tbsp NOMU Garam Masala Rub

1 cup coconut milk (optional)

100g baby spinach leaves, rinsed

Fresh coriander leaves to garnish

NOMU Sea Salt and Black Pepper

Directions

Heat the Olive 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 Indian 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 (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.

Ingredients

1 tbsp NOMU Extra Virgin Olive Oil

2 tbsp butter (or a vegan alternative)

1 large onion, finely chopped

1 tbsp freshly grated ginger

2 tsp finely chopped garlic

3 tbsp NOMU Indian Rub or NOMU Cooks Collection Indian Curry Aromatics

2 x 400g tins chickpeas, drained and rinsed

1-2 large potatoes, peeled and chopped

2 large carrots, peeled and chopped

1 x 400g tin diced tomatoes

500ml prepared NOMU Vegetable STOCK

1 tbsp NOMU Garam Masala Rub

1 cup coconut milk (optional)

100g baby spinach leaves, rinsed

Fresh coriander leaves to garnish

NOMU Sea Salt and Black Pepper

Directions

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