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!

 

Ingredients:

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

 

Method:

  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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