Chickpea Curry

Chickpea Curry


For the paste

  • 1 tbsp avo oil
  • ½  onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 4 garlic cloves (approx 1 small bulb of garlic)
  • ½ thumb-sized piece ginger, peeled
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp garam masala

For the curry

  • 1 x 400g cans chickpeas, drained
  • 200g chopped tomatoes
  • ¼  small pack coriander, chopped, plus extra to garnish
  • 2 handful spinach

To serve

  • Cauliflower Rice


  1. To make the paste, heat a little of the oil in a frying pan, add diced onion and fresh or dried chilli, and cook until softened, about 8 mins.
  2. In a food processor, combine garlic cloves, peeled ginger and the remaining oil, then add ground coriander, ground cumin, garam masala, salt and the fried onion.
  3. Blend to a smooth paste – add a drop of water or more oil, if needed.
  4. Cook the paste in a medium saucepan for 2 mins over medium-high heat, stirring occasionally so it doesn’t stick.
  5. Tip in drained chickpeas and chopped tomatoes, and simmer for 5 mins until reduced.
  6. Add chopped coriander and spinach and cook until wilted.
  7. Garnish with extra coriander and serve with Cauliflower.

4 Lunch Servings

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