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
- 2 tbsp coconut oil
- 2 onions, sliced
- 4 black cardamom pods
- 6 cloves
- 3cm/1¼in piece cinnamon stick
- 3 dried red chillies, roughly chopped
- 15g/½oz fresh root ginger, peeled and grated
- 3 garlic cloves, finely chopped
- ¼ tsp asafoetida
- ½ tsp turmeric
- ½ tsp ground fenugreek
- 1 tbsp tamarind paste
- 400ml tin coconut milk
- 2 x 400g tins chickpeas, drained and rinsed
- 200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drained
- salt and freshly ground black pepper
To garnish
Method
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.
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.
Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies.
Recipe Tips
If you can get fresh methi (fenugreek) leaf, use in place of half of the spinach, it will really taste good.
