A recipe from my ‘winter menu’ as we all fancy dishes according to the seasons and weather.
This is a particularly cosy bowl of creamy spicy curry and I hope you’ll agree.
My one-pan chickpea curry is vegan and delicious served with rice, naan, chapati or with any wrap, sprinkled with toasted coconut, chopped peanuts and chutney.
Portions: 3
Prep and Cook Time: An hour
Cookware: A wok (a saucepan if serving with rice)
- 1 onion – finely chopped
- 2 garlic cloves – finely chopped
- 3 cms ginger root – finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala (optional)
- 1/2 tsp chilli flakes
- 2 cardamon pods – skins cracked (optional)
- 300g small potatoes – 2cm dice
- 1/3 tin tomatoes
- 1 tin chickpeas – drained
- 250ml coconut cream
- fresh coriander stems – finely chopped
- 2 handfuls spinach leaves
- coriander leaves
Method
If you are toasting coconut, do it now, in your pan before cooking the curry.
Heat 2 tbsp oil in the wok and gently sauté the onion until softened but not brown. After 10 minutes, add the garlic and ginger. Stir well but do not burn.
After 2 minutes, add all the spices and toast them gently to release their aromas.
After another 2 minutes, add the potatoes and coat them with the spice mixture whilst stirring and sautéing. Once coated, pour in the tomatoes followed by the chickpeas, coconut cream and chopped coriander stems.
Combine well, bring to a slow boil then turn down heat to a simmer and cover with a lid. Cook for 30 minutes, stirring from time to time.
Once the potatoes are soft, add the spinach and coriander leaves and allow to wilt in the cooked curry. Check the seasonings adding salt and chilli flakes, if needed.
It is now ready to eat with your chosen accompaniments but I like to let it sit for a while so the flavours develop.
Serving options
Spoon your curry into warmed bowls with your choice of the following:
- rice, naan, roti, chapati, wraps
- toasted coconut, roughly chopped peanuts, lime wedges, chutney
