5-ingredient chickpea coconut curry
Just five ingredients and one of them’s rice! Have this easy vegan chickpea curry on the table in less than 10 minutes.
Each serving provides 501 kcal, 18g protein, 71.5g carbohydrates (of which 6g sugars), 13.5g fat (of which 7.5g saturates), 12g fibre and 0.6g salt.
Ingredients
- 2 tbsp medium Indian curry paste, such as tikka masala
- 400g can chickpeas, drained and rinsed
- 227g can chopped tomatoes
- 25g/1oz creamed coconut, from a block, roughly chopped
- 250g sachet basmati rice or 125g uncooked basmati rice
Method
Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly.
Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it.
Serve with basmati rice, cooked according to the packet instructions.
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