Chickpea coconut curry recipe
Created by The Tesco Recipes team
Make the most of the tins in your storecupboard with this chickpea coconut curry. Simmer chickpeas and peas in a fragrant coconut broth and serve with naan breads for dipping, for an easy vegan dinner recipe ready in 30 minutes.
See method- Serves 4
- Takes 30 mins
- 405 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 20g ginger, peeled and grated
- 400g tin plum tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- 400g tin coconut milk
- 300g frozen peas
- 15g fresh coriander, roughly chopped
- 1 lime, cut into wedges
- 2 plain naan, halved
Each serving contains
- Energy
- 1705kJ 405.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 58.3gProtein 18.3gFibre 15.5g
Method
- Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the onion, garlic and ginger and cook for 5 mins until starting to soften, then add the plum tomatoes and roughly break them up with a wooden spoon. Simmer for 5 mins.
- Add the chickpeas and coconut milk and simmer for a further 10 mins until thickened, adding the peas for the final 5 mins of cooking time. Stir through most of the coriander and season to taste.
- Meanwhile, heat the naan according to the pack instructions. Divide the chickpea coconut curry between four shallow bowls and scatter with the remaining coriander. Serve with the naan and lime wedges on the side.
- See more Curry recipes
