Easy Chickpea Curry
Serves
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
1 tbsp. coconut oil
1 onion, diced
2 garlic cloves, sliced
1 large pinch salt
1 tbsp. curry powder
1 tsp. hot chili powder
1 tsp. ground cumin
1x 14 oz. (400g) can chopped tomatoes
1x 14 oz. (400g) can chickpeas, drained
1 tsp. coconut sugar
1 lime, juiced
2 cups (60g) spinach
1 cup (145g) frozen green peas, thawed
Nutrition
(Per Serving)
Calories
195
Fats
5 g
Protein
8 g
Carbs
29 g
Instructions
- Heat the coconut oil in a large pot over a medium heat. Add the onion, garlic and a large pinch of salt, cook for 5-10 minutes until soft.
- Now add the curry powder, chili powder and cumin, then cook for a further 2 minutes. Next add the chopped tomatoes, chickpeas and coconut sugar and cook for 15 minutes until the sauce has thickened and the flavours have had time to infuse.
- Once ready to serve, stir through the lime juice and spinach, allowing the spinach to wilt before serving.
- Serve with green peas and a side of Roasted Turmeric Potatoes and Cauliflower from this recipe pack.