Mains

Creamy Coconut & Chickpea Curry

5 September 2022
Total Time
30 Mins
Serves
4

Fancy a flavoursome hearty lunch? This creamy spiced curry with mangetout and peas delivers just that. It freezes well, so can easily be prepared in advance and defrosted for lunch or dinner. Serve with a naan for obligatory dunking.

Ingredients:

    ingredients
  • 1 tablespoon coconut/olive oil

  • 1 onion

    finely chopped

  • 4 cloves garlic

    grated

  • 1 tablespoon tomato purée

  • 2 tablespoons medium curry powder

  • 1 teaspoon black mustard seeds

  • 1 teaspoon cumin seeds

  • 240g canned chickpeas

    (1x 400g tin) drained & rinsed

  • 1 x 400g tin chopped tomatoes

  • 1 x 400ml tin coconut milk

  • 200g mangetout

    halved lengthways

  • 100g frozen peas

  • 4 tablespoons coconut yoghurt

  • handful coriander

    roughly chopped

Method:

  1. 1

    Put the oil into a large saucepan over medium heat and add the onion. Fry for 8 minutes until softened. Add the garlic, tomato puree, curry powder, mustard and cumin seeds; fry for 30 seconds until it smells fragrant. Add the chickpeas and stir to coat in the spices.
  2. 2

    Pour in the tomatoes and coconut milk, stir and bring to the boil. Turn down the temperature and simmer for 10 minutes until slightly thickened. Add the mangetout and peas; simmer for 5 more minutes until soft but still have a little bite. Season to taste and serve with a spoon of coconut yoghurt and sprinkling of coriander.

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