Easy Chickpea Curry

This easy curry recipe can be ready in less than 20 minutes if you're quick at chopping up a few veggies. It's one of the staple recipes I use each week, changing the main ingredients to whatever is leftover in my fridge, however the base stays the same each time. 

I've used only three main ingredients for this one (spinach, quorn and chickpeas) to how how simple this recipe can be!

Ingredients

•1 finely chopped brown onion

•3 cloves minced garlic

•1 red chilli

•1 tin tomatoes + refill the tin with water

•1 tin full fat coconut milk (can sub for reduced fat if need to)

•1 tin chickpeas

•250g quorn or cubed firm tofu

•100g spinach (can be frozen)

•1tbsp cumin

•1 tsp turmeric

•1 tsp ground coriander

•salt & pepper to taste

•1 tbsp coconut oil

Method

•Add the coconut oil to a medium pot, then add the finely chopped onion, then the chopped chilli and fry for 7 minutes

• add the cloves minced garlic and cook for a further 1 minute

•add the cumin, turmeric and ground coriander followed by the quorn or cubed firm tofu and cook for a few minutes

•pour in the tinned tomatoes, then fill the empty tin with water and pour into the pot, add the tinned chickpeas and bubble for around 5 minutes

•add the coconut milk followed by the spinach and heat for a further 5 minutes then serve up

 

 

 

 

easy vegan curry
easy vegan curry