Quick Meals

COCONUT CHICKPEA CURRY

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A fragrant one-pan vegetarian curry using reliable cupboard staples.

Clock Outline

PREP 10 MIN.

Cooking Pot Outline

COOK 20 MIN.

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SERVES 4

INGREDIENTS

  • 15ml SPAR Canola Oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • Medium curry powder
  • 1 x 400g can SPAR Diced Tomatoes
  • 1 x 400ml can SPAR Coconut Milk
  • 2 x 400g cans SPAR Chickpeas, drained
  • 100g SPAR Freshline baby spinach
  • 250g SPAR Extra Long White Basmati Rice, cooked

CHEF’S TIP

Let the curry stand for 5 minutes before serving so the flavours settle and deepen.

HOW TO MAKE IT

  1. Heat the oil in a saucepan and soften the onion for 5 minutes. Add the garlic and curry powder and cook for 30 seconds.
  2. Stir in the diced tomatoes and coconut milk, then bring to a gentle simmer.
  3. Add the chickpeas and cook uncovered for 10 minutes, stirring occasionally.
  4. Fold through the spinach until wilted, season and serve with basmati rice.

GOOD TO KNOW

  1. Freezer friendly? YES
  2. Leftovers? – Refrigerate for up to 3 days

PERFECT PAIRING

NAAN OR FLATBREAD

Warm bread is ideal for scooping up the fragrant coconut curry.

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