Coconut & Chard Chickpea Curry
Ready in just 30 minutes, this flavourful veggie packed curry recipe is an easy dinner idea.
Substitutes:
- No chard? Try with spinach, kale, cavolo nero, spring greens or savoy cabbage instead.
- No olive oil? Use coconut oil instead.
- No lime? Use lemon juice instead.
- No spices? Use curry powder or masala powder instead.
- No rice? Serve this curry with cooked potatoes, noodles or naan bread instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
250 g Chard
2 tbsp Olive oil
1 Onion (chopped )
1 tbsp Ginger (grated )
1 tsp Ground turmeric
1 tsp Ground cumin
½ tsp Ground coriander
½ tsp Smoked paprika
1 Can chickpeas (drained )
1 Can coconut milk
1 cup frozen peas
1 Lime (juiced )
For serving (optional):
Steamed rice
Cherry tomato
Recipe:
- Roughly chop the chard, including the stalks. Place a large frying pan over a medium heat. Fry the onion and ginger in the olive oil, until fragrant. Add the spices, give everything a good stir and cook for a minute.
- Add the chickpeas, coconut milk and frozen peas. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the chard and cook until wilted, about 3 minutes.
- Turn off the heat and stir in the lime juice - do this off heat to prevent the sauce from splitting.
- Serve as you wish or like us with cooked rice and some leftover cherry tomatoes. Enjoy!
How to store
Let cool, cover and store in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, place in a pan along with a good splash of water and cook for 5 minutes, or until hot.
