Chickpea Curry

Ingredients:

• 1 red onion, diced
• 1 clove of garlic, crushed
• 1″ piece of ginger, grated
• 1 red chili, sliced
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 tin chopped tomatoes
• 1 tin low-fat coconut milk
• 1 tin of chickpeas, drained
• 5 balls of frozen kale or spinach (100g fresh)
• a small bunch of coriander
• 1 spring onion, sliced
• lime juice, to taste
• salt and pepper, to taste
• Soured Cream, optional
• Rice, to serve

Method:

1. Fry off the onion until softened.
2. Add in the garlic, ginger and chilli and fry for a further minute.
3. Add in the spices and cook for 30 seconds.
4. Add in the chopped tomatoes, coconut milk and chickpeas.
5. Stir in 5 balls of frozen kale or spinach.
6. Simmer until the sauce is thick enough for you.
7. Season with salt and pepper and add lime juice to taste.
8. Serve along side some rice, sprinkle on some chopped coriander, spring onions and if you wish add a dollop of Soured Cream!

How to cook the perfect rice:

Here is the rice container that I use. It is amazing, definitely recommend.

This Recipe was originally from The Happy Pear, I’ve just added a few extra bits: https://www.youtube.com/watch?v=aP6eXpwIths&t=1s