Coconut chickpea curry

Let’s make it.

1. Soften the onion

   Heat oil in a saucepan over medium heat. Cook onion for 7–8 minutes until soft. Stir in garlic and ginger for 30 seconds.

2. Bloom the spices

   Add curry powder and stir for 20–30 seconds, taking care not to burn it. Add tomatoes immediately and simmer for 5 minutes.

3. Simmer

   Add coconut milk, chickpeas, and salt. Simmer gently uncovered for 12–15 minutes, stirring occasionally, until the sauce coats a spoon.

4. Finish fresh

   Stir in spinach until wilted. Add lime juice and taste. Serve with cooked rice or flatbread. For a thicker sauce, mash a spoonful of chickpeas against the side of the pan.

Make it your own

Use cooked lentils instead of chickpeas. Add diced cooked sweet potato for a softer texture.

Refrigerate perishable leftovers promptly. Read our food storage guide.