Ginger and Greens Chickpea Curry

gingercurry

It may be summer, but curry never gets old for me! Neither do using chickpeas as the base ingredient in a recipe. As I’ll be moving West to Galway in July, I wanted to create a little bank of 5 or 6 quick and easy vegetarian-friendly recipes that I can rely on for those busy evenings in the first few weeks of my new job. This definitely ticks the box on all counts! Ginger and turmeric are my favourite spices to cook with, and they both feature in this simple, tasty curry.

Recipe (Serves 4)

Ingredients

  • 1 tbsp extra virgin olive oil (or rapeseed, whatever your preference)
  • 1 garlic clove, peeled and minced
  • 1 red onion, peeled and diced finely
  • 1/2 tsp mild chili powder
  • 1 tsp ground turmeric
  • 2 tsp ground ginger
  • 1 tbsp honey
  • 2 tbsp crunchy or smooth peanut butter
  • 1 400g tin of chopped tomatoes
  • 1 400ml tin of coconut milk
  • 1 400g tin of chickpeas, drained and rinse
  • 200ml of water
  • 2 cups of broccoli florets, washed
  • 1 medium courgette, washed, and sliced into coins, then coins halved
  • 2 handfuls of spinach leaves, washed

Method

  1. Prepare your vegetables and garlic first by washing the veg and dicing it all up. Set aside the veggies (except the onion and garlic) in a bowl for now.
  2. Heat the olive oil in a pot on a medium heat, and then tip in the garlic and red onion. Cook for 3-4 minutes until the onions are translucent.
  3. Combine the spices in a small bowl, and then tip them into the pot. Cook for another 3-4 minutes so the onions are coated in spices.
  4. Add the courgette and broccoli and cook for another couple of minutes.
  5. Add the chopped tomatoes, coconut milk, water and chickpeas, and stir.
  6. Season with a pinch of sea salt and a twist of black pepper.
  7. Bring the curry to the boil, then turn the heat down to the lowest setting, and simmer for 15-20 minutes, stirring occasionally.
  8. In the last 5 minutes, add the spinach leaves and allow them to wilt in.
  9. Hey presto – your curry is ready! Serve with a side of brown basmati rice, your favourite grain (I used quinoa this week!) or some fresh greens like spinach for a lighter meal.

Enjoy guys! Tag me if you try this out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x

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