Lunchtime Baked Cod

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Simple Chickpea Curry

One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it.  I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy 🙂

Serves 3
Ingredients:

• 1 can of chickpeas (drained)
• 1/2 can of peeled plum tomatoes- chopped into pieces
• Couple of handfuls of spinach
• 3 cloves of garlic- chopped
• 1tsp of grated fresh ginger
• 1 shallot- chopped
• 1/2 cup of coconut milk
• Salt
• Pepper
• 1tsp of mild curry powder
• 1/2 tsp cayenne pepper (you can add more if you’d like more spice)
• Olive oil

Method:

1. In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
2. Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
3. Add the spinach and cook down until wilted.
4. Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
5. Then leave the curry to infuse for 10-15 minutes- stir occasionally.
6. Finally, remove from the heat and serve with rice.