20 Minute Coconut and Chickpea Curry

Hey guys!

It is no secret I love quick, heart warming food and this recipe is no different! It takes around 20 minutes and you can use whatever vegetables you have left over in the fridge… winner!


1 onion

2 cloves of garlic

1 inch of ginger

1 red chilli

1 tbsp chilli powder

1 tbsp turmeric

1 tbsp curry powder

1 tsp of tomato puree

1 can of coconut milk

1 tin of chopped tomatoes

1 can of chickpeas

Veg of choice – I used:

Half courgette

1 yellow pepper

Handful of plum tomatoes

Handful of spinach


  1. Chop all the fresh ingredients and heat tbsp olive oil in a wok (this is a good time to start cooking rice if that is your serve choice)
  2. Add the onion, garlic, chilli, ginger and tomato puree and cook for around 3-4 minutes
  3. Add all the spices and after a minute add the chopped tomatoes, chickpeas and coconut milk
  4. Bring to boil then add veggies of choice, cook for around 10 minutes on a medium heat
  5. Serve with rice or naan bread and enjoy!!

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