Chickpea curry
A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals.
Ingredients
- Coconut oil2 tbsp
- onions2 pieces
- Black cardamom4 pieces
- Cloves6 pieces
- cinnamon stick1 piece
- Chilli3 pieces
- Ginger1 tbsp
- garlic cloves3 cloves
- Asafoetida¼ tsp
- Turmeric½ tsp
- Fenugreek½ tsp
- tamarind paste1 tbsp
- Coconut milk400 ml
Instructions
3 steps- 1
Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes.
- 2
Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick.
- 3
Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies.
Nutrition
1 serving ≈ 371 g
Nutrition values are estimates. - means data is unavailable.
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