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.

  • 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


Categories: Nutrition