Chickpea Coconut Curry
A creamy and aromatic coconut curry loaded with chickpeas, tomatoes, and spinach. Packed with plant-based protein and warming spices. Freezes perfectly and tastes even better the next day.
Nutrition per 100g
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Ingredients
- 800 g chickpeas
- 800 g coconut milk
- 400 g chopped tomatoes
- 300 g onion
- 200 g spinach
- 20 g garlic
- 15 g ginger
- 30 g olive oil
- 20 g curry powder
- 10 g cumin
- 5 g turmeric
- 10 g salt
- 5 g pepper
- 10 g sugar
Mise en Place
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Dice the onion.
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Mince the garlic.
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Grate the ginger.
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Drain and rinse the chickpeas.
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Wash the spinach.
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You will need a large pot.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, ginger, curry powder, cumin, and turmeric. Stir for 1 minute until fragrant.
Add the chopped tomatoes and coconut milk. Stir to combine and bring to a simmer.
Add the chickpeas and sugar. Simmer on medium-low heat for 20 minutes, stirring occasionally, until the sauce thickens.
Stir in the spinach and cook until wilted, about 3 minutes.
Season with salt and pepper to taste.
Serve with freshly cooked basmati rice.
Let the curry cool completely. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.