Easy Chickpea Curry
Created by ImPat on April 5, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #34629
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chilli flakes
- 1 tablespoon ginger
- 400 grams crushed tomato, canned
- 1/4 cup brown lentils
- 60 ml coconut milk (1/4 cup specified)
- 1/2 cup chicken stock
- 400 grams chickpeas, canned
- 1/2 lemon (juiced)
- 1 teaspoon salt
- 1/2 teaspoon sugar
How to Make
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Step 1: Put a large deep frypan or pot over medium heat and add a splash of olive oil and fry the onion until soft, then add the garlic and ginger and fry until fragrant.
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Step 2: Add of all the spices including the salt and cook for a further two minutes or so and then add the tomatoes, sugar, lentils and coconut cream.
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Step 3: Put the lid on and simmer over a low heat for about 15 minutes.
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Step 4: Stir in the chickpeas, spinach and lemon juice and if you are adding other veggies, add them now and cook for a further three minutes or until the spinach is wilted.
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Step 5: Serve with a dollop of Greek yoghurt (or for vegan or non dairy version use coconut cream) and a sprinkling of coriander.
Nutritional Facts
- Serving Size: 1 (302 g)
- Calories 341.6
- Total Fat - 19.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 49.9 mg
- Sodium - 1913.4 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 6.5 g
- Sugars - 5.8 g
- Protein - 21.7 g
- Calcium - 48.5 mg
- Iron - 3.3 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.7 mg