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Chickpea Coconut Curry

Credit: Photo by Emma of ELFoodieLife. co.uk

Chickpea Coconut Curry

Healthy, filling and cheap!

INGREDIENTS
1 Onion (Sliced)
3 Cloves Garlic
5cm Cube Ginger
2tsp Garam Masala
1/2tsp Turmeric
1 Can Chickpeas
1 Can Chopped Tomatoes (drained)
1 Can Coconut Milk
S&P
Squeeze of Lime
Handful of Spinach

METHOD
– Start by setting a cast iron pot over a medium heat. Add a splash of oil and then the sliced onions.
– Sweat the onions until they become translucent and soft, but be careful not to burn them.
– Using a crusher, add the garlic cloves and then finely grate in the fresh ginger. Cook for a minute to
release the flavours.
– Next, add the spices and stir together then drain and pour in the chickpeas.
– Open the tinned tomatoes and drain away most of the liquid (you can save this for another recipe) and
add the tomato pieces to the pot. Stir together and pour over the coconut milk. Simmer for as little as 20
minutes or for as long as an hour. (I like it longer but if you are short of time, you don't have to simmer as
long)
– When almost ready to serve, add a squeeze of lime and the spinach and turn off the heat but place the
lid on top to help cook the spinach. After a couple of minutes its ready to serve.

Now enjoy!

Thank you to Emma for contributing this recipe and can be found at www.ELFoodielife.co.uk
And also on Instagram @elfoodielife