Chick pea curry

There’s nothing better than a curry to warm the belly and soul on a cold, wet day. I find cooking therapeutic and it stimulates all the senses. I like to make use of leftovers when possible and measurements are done with my hands, therefore are not exact! Feel free to substitute with what you have in your fridge.

Ingredientsgarlic
  • 1 can of chick peas
  • 1 can of coconut milk
  • 1 can of diced tomatoes
  • 1 small can of tomato paste
  • baby potatoes
  • spinach, onion, tomatoes
  • 1 cube vegetable stock
  • 1-2 cloves of fresh garlic
  • teaspoon of chopped, fresh ginger
  • 3/4 tablespoon each of cumin powder, turmeric, chilli flakes
  • chopped cilantro
  • dash of fresh ground black pepper
  • sprinkle of rock salt to taste
  • olive oil or coconut oil
How to
  • In a large frying pan, preferably with a lid, using your favourite oil, fry up chopped onion, ginger and garlic with salt and pepper until onions are lightly browned. While this is happening, boil 1/2 a cup of water for your vecurrygetable stock.
  • Add in pre-cooked potatoes, chick peas, coconut milk, tomatoes, tomato sauce & paste, and vegetable stock.
  • Stir in spices, cover and let simmer on low-medium heat for 20 minutes, stirring occasionally.
  • Add spinach and stir then remove from heat, top with cilantro.
  • Serve with rice or roti.
  • If you love leftovers, it’s delicious the next day so be sure to make plenty.

Cooking time (including prep): 30-35 minutes

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Categories: Nutrition

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