Coconut Chickpea Curry
A creamy, gently spiced one-pot curry with saffron rice. Cozy and ready in 35 minutes. This is demo content: edit the text, swap the photo and fill in the Recipe Card below the editor.
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Recipe
Coconut Chickpea Curry
- Prep
- 10 mins
- Cook
- 25 mins
- Total
- 35 mins
- Yield
- 4 servings
- Calories
- 450 kcal
Ingredients
Equipment
- Large heavy pot
Instructions
- Soften the onion in the olive oil for 5 minutes, then add the garlic, ginger and curry powder for 1 minute.
- Pour in the tomatoes and coconut milk and simmer 10 minutes.
- Add the chickpeas and cook 8 minutes more, then stir in the spinach until wilted.
- Steep the saffron in 2 tbsp hot water and fold through the rice.
- Serve the curry over the saffron rice.
Recipe notes
The flavor improves overnight. Reheat gently with a splash of water.
Nutrition per serving
- 450kcalCalories
- 13gProtein
- 58gCarbs
- 20gFat
- 11gFiber
- 7gSugar
- 520mgSodium
Made this last night and the whole family asked for seconds.
So easy and tastes like a restaurant dish. Making it again this week!
Followed the recipe exactly and it came out perfect.