Simple and Easy Chickpea Curry
Ingredients
- 1 large onion, finely chopped
- 4 cloves garlic, grated
- 1 tbsp grated ginger
- 2 tablespoons olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp dried mango powder
- 1/2 to 1 tsp chilli powder
- 1 can chopped tomato
- 1 veg stock cube
- 2 cans chickpeas, drained
- 1 cup baby potatoes, cut in half
- 1/3 cup creme fraiche
- 4 handfuls baby spinach - optional
Preparation
Cook the onion in the olive oil in a large pan over medium heat for five minutes till softened
Add the garlic and ginger and cook for two more minutes
Add the spices and cook for another couple of minutes, stir in continuously to avoid them burning
Add the tomatoes. Refill the can with water and add this too. Also add the veg stock
Add the chickpeas and potatoes. Cover and simmer for 15 minutes or till the potatoes are cooked through
Uncover. Add the creme fraiche and mix
If using, add the spinach and mix through till just wilted
Season well with salt and pepper
Serve with basmati rice and chapati
Notes
This curry is family-friendly; adjust spinach to preferences, such as serving extra wilted spinach on the side for those who enjoy it
