Chickpea Tomato Curry

Chickpea-Tomato-Curry-1

by: Matt Zentz

Making tonight (5/4/23)

Servings: 4
Prep Time: 5 m
Cook Time: 25 m

Ingredients

  • 1 tablespoon coconut oil    
  • 1 medium onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • ½ tablespoon garam masala
  • ½ tablespoon ground cumin    
  • ½ tablespoon ground coriander    
  • ½ teaspoon ground turmeric    
  • ¼ teaspoon red chili flakes
  • 2 tablespoons tomato paste    
  • 1 can (14 oz / 400 g) crushed tomatoes    
  • 1 can (14 fl. oz / 400 ml) coconut milk    
  • 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
  • 2 cups (75 g) baby spinach
  • Salt and freshly ground black pepper to taste

Directions

  1. In a large skillet or deep pan, heat the coconut oil over medium heat.
  2. Add the chopped onion and sauté for 4-5 minutes or until softened and translucent.
  3. Add the finely chopped garlic cloves and fresh ginger, and cook for an additional 1-2 minutes until fragrant.
  4. Stir in the garam masala, ground cumin, ground coriander, ground turmeric, and red chili flakes. Cook for about 1 minute to toast the spices.
  5. Mix in the tomato paste, then add the crushed tomatoes, stirring well to combine with the spices and tomato paste.
  6. Pour in the coconut milk, stirring to create a smooth and creamy sauce.
  7. Stir the chickpeas into the sauce, ensuring they are well-coated. Let the mixture simmer for 10-15 minutes.
  8. Add the baby spinach to the pan, stirring it in gently. Cook for an additional 2-3 minutes or until the spinach has wilted.
  9. Taste the curry and season it with salt and freshly ground black pepper to your preference.
  10. Serve the chickpea tomato curry over steamed rice or with warm naan bread.

Source

https://vegancocotte.com/chickpea-tomato-curry/