Chickpea Curry is a modern British recipe for a classic vegetarian curry of chickpeas and spinach in a spiced tomato and creamed coconut base. The full recipe is presented here and I hope you enjoy this classic British version of: Chickpea Curry.
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Ingredients:
For the curry paste:
2 tbsp oil
1 onion, diced
1 tsp fresh or dried chilli, to taste
9 garlic cloves (approx 1 small bulb of garlic)
thumb-sized piece ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
For the curry:
2 x 400g tins of chickpeas, drained
400g tin chopped tomatoes
100g creamed coconut
½ small pack coriander, chopped, plus extra to garnish
100g spinach
To serve:
cooked rice and/or dahl, to serve
Method:
To make the paste, heat a little of the 2 tbsp oil in a frying pan, add the diced onion and 1 tsp fresh or dried chilli, and cook gently until softened (about 8 mins).
In a food processor, combine the garlic cloves, peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste, adding a drop of water or more oil, if needed.
Cook the paste in a medium-sized saucepan for 2 minutes over a medium-high heat, stirring occasionally so it doesn’t stick.
Add in the drained chickpeas and chopped tomatoes, bring to a simmer and cook for 5 minutes until the sauce has reduced down.
Add 100g creamed coconut with a little water, cook for 5 minutes more, then add ½ a small pack of chopped coriander and 100g spinach, cooking until wilted.
Garnish with extra coriander and serve accompanied by rice or dhal (or both).
