Coconut Chickpea Curry

V | VEG | P | GF | SF | DF

How It's done:


2-3 white potatoes, peeled and chopped
2 400g cans chickpeas, drained and rinsed
400ml light coconut cream
250 ml light coconut milk
1 onion, peeled and chopped
1 handful of baby spinach
1 1/2 tbsp fresh ginger, grated
2 garlic cloves, peeled and crushed
2 tsp ground coriander
3 tsp ground cumin
1 tsp ground turmeric
1 tsp vegetable stock powder
2 tbsp olive oil
1/2 lime


In a small saucepan, boil potatoes until almost tender. Drain and set aside. On the stovetop, heat the oil in a large pan and add the onion, stirring until fragrant. Add the garlic, ginger, and all spices and cook for 1 minute or until fragrant. Add the potatoes and chickpeas and stir to coat. Add coconut cream and coconut milk and sprinkle with stock powder. Simmer on low heat for 5 minutes until the sauce begins to thicken. Add baby spinach and allow to wilt before drizzling with lime juice to serve.

Cooking Time

25-30 mins