UK Recipe · Vegan

Creamy Coconut Chickpea Curry - in grams

Name: Creamy Coconut Chickpea Curry
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 1 onion finely diced; 4 garlic cloves minced; 30 g fresh ginger grated; 2 tbsp tomato purée; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; 1/2 tsp chilli flakes or to taste; 400 g chopped tomatoes 1 tin; 400 ml coconut milk 1 tin, full-fat; 2 × 400 g chickpeas drained and rinsed; 150 g spinach; 1 lime juiced; 1 tsp fine sea salt or to taste; 1 small bunch coriander roughly chopped, to serve

Our creamy coconut chickpea curry recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.

Cooking in the US instead? View the US cup version of this recipe.

Ingredients - Serves 4

Prep 10 minutes · Cook 25 minutes

2 tbsp	rapeseed oil
1	onion, finely diced
4	garlic cloves, minced
30 g	fresh ginger, grated
2 tbsp	tomato purée
2 tsp	ground cumin
2 tsp	ground coriander
1 tsp	ground turmeric
1 tsp	garam masala
1/2 tsp	chilli flakes, or to taste
400 g	chopped tomatoes, 1 tin
400 ml	coconut milk, 1 tin, full-fat
2 × 400 g	chickpeas, drained and rinsed
150 g	spinach
1	lime, juiced
1 tsp	fine sea salt, or to taste
1 small bunch	coriander, roughly chopped, to serve

Method

Warm the oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook for 6 - 8 minutes until soft and translucent.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the tomato purée and dry spices. Toast for 30 seconds, stirring constantly, until the spices smell roasted.
Pour in the chopped tomatoes. Simmer for 5 minutes, breaking the tomatoes down with a wooden spoon, until the sauce thickens and the oil starts to split out.
Add the coconut milk and chickpeas. Bring to a gentle simmer and cook uncovered for 12 - 15 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Stir through the spinach a handful at a time until wilted. Finish with lime juice and check the seasoning.
Serve over basmati rice, scattered with coriander.

Chef's notes

For a richer curry, blend half the chickpeas with a splash of coconut milk before adding back to the pan.
Freezes well for up to 3 months. Defrost overnight and reheat with a splash of water.

British cooking note

If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.

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