Spicy Curry with Chickpeas (Print Version)
# Ingredients:
→ Main ingredients
01 -
1 can chickpeas (275g), drained and rinsed
02 -
400g coconut milk (1 standard can)
03 -
150g cherry tomatoes, halved
04 -
50g fresh baby spinach leaves
→ Aromatics & fresh ingredients
05 -
1 medium onion, finely diced
06 -
2 garlic cloves, minced
07 -
1 small piece of fresh ginger (about 1 tablespoon when minced)
08 -
1/2 fresh lime, juiced
→ Spices & pastes
09 -
1 tablespoon red curry paste
10 -
1 tablespoon tomato paste
11 -
1/2 teaspoon ground turmeric
12 -
1 teaspoon curry powder
13 -
1 teaspoon sweet paprika powder
14 -
2 tablespoons vegetable or coconut oil
15 -
Salt to taste
→ For serving
16 -
Cooked basmati rice
17 -
Naan bread
# Instructions:
01 -
Peel and finely dice the onion. Peel and mince the garlic cloves. Peel the ginger and finely chop to yield about 1 tablespoon. Cut the cherry tomatoes in half.
02 -
Heat the oil in a deep skillet or wok over medium heat. Add the diced onions and sauté until golden brown, about 3-4 minutes. Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.
03 -
Add the drained chickpeas, tomato paste, red curry paste, turmeric, curry powder, and paprika to the pan. Stir and cook for 1-2 minutes to toast the spices and coat the chickpeas. Pour in the coconut milk, stir well, and bring to a gentle simmer. Cover and let it cook for 5-10 minutes to allow the flavors to meld.
04 -
Add the cherry tomatoes and spinach, cooking just until the spinach wilts. Squeeze in the lime juice and season with salt to taste. Serve hot with basmati rice and/or naan bread for dipping.
# Notes:
01 -
This curry tastes even better the next day as the flavors intensify overnight.
02 -
You can easily adjust the spice level by increasing or decreasing the amount of red curry paste used.