Chickpea Curry – VEGETARIAN

This is my very simple vegetarian curry, packed full of flavour! Love, love, love!!!


Serves 2

2 tbsp organic extra virgin olive oil
1 tsp mustard seeds
1 red onion diced
250g cherry tomatoes cut in half
2 cloves garlic diced
1/2 tsp fresh grated ginger
1 tsp red chilli paste
1 tsp turmeric ground
1 tsp curry powder (cumin, coriander & fenugreek ground)
cracked black pepper
himalayan sea salt
4 tbsp organic coconut milk
400g chickpeas (soaked overnight & cooked for 45mins in boiling water)
4 x frozen spinach cubes
1/2 cup raisins
2 tbsp pine nuts

to serve

fresh coriander


Heat the oil in a saucepan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the onion and fry until translucent. Add the chopped tomatoes to the pan and fry for a further 5 mins. Add the garlic and do a quick fry off. Add the ginger, red chilli paste, ground spices, cracked pepper and a pinch of himalayan salt. Continue to cook for 5 or so mins. You really want all the flavours to mingle.

Add the chickpeas, the frozen spinach, half a cup of water and stir well. As the water reduces and the sauce thickens, add the coconut milk and simmer for 10 mins.

Mix in the raisins and pine nuts.

Serve with fresh coriander and a drizzle of olive oil.

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