Green Chickpea Curry
This green curry is perfect for a sharing platter or as a side dish with a packet of poppadoms. This vegan friendly recipe is bright green colour from the spinach, so creamy and delicious. You can make this with frozen or fresh spinach, so it works all year round.
What’s in this Bright Green Chickpea Curry?
Chickpeas- No surprise there, but drained tinned chickpeas are the star of the show. You can add the aquafaba (the liquid left in the tinned chickpeas) to make the sauce even thicker, but if you have a sensitive stomach maybe avoid this step.
Spinach- The vibrant green comes from the spinach. You can use fresh or frozen in this recipe as its blended together with the lemongrass and coconut milk.
Coconut milk- The tinned full fat coconut milk is the one you want. The higher the fat content, the creamier the curry.
Lemongrass- The lemongrass gives this a gorgeous floral flavour that balances out with the ginger and garlic. Top tip is to add some brown sugar to the recipe as it helps balance a bit of sweetness.
Cooking Tips:
Let the ginger and garlic cook before adding the rest- No one wants raw garlic in their curry so let these lightly fry off before adding the other ingredients.
Toast the seeds first- It helps to release the aromatics, so be sure to add the coriander and fenugreek seeds before adding the creamy coconut milk.
Season to perfection- There are a lot of flavours in this dish, but nothing makes the recipe come together as good as salt. Be sure to season as you go and taste test. It’s the difference between something being ‘okay’ to ‘absolutely delicious’.
If you like this recipe why not try my:
Curried Peanut Butter Chickpeas
Spinach and Chickpea Yellow Curry
Ultimate Peanut Butter Curry
Green Chickpea Curry
Ingredients
- 1 tbsp chopped fresh ginger
- 2 shallots finely chopped
- 3 cloves garlice finely chopped
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 400 g tinned chickpeas
- 1 stalk lemongrass
- 1 tsp ground cumin
- 100 g fresh spinach sub for frozen spinach
- 250 ml coconut cream (tinned)
- 1 lime squeezed
- 1 tbsp brown sugar
Top with
- 3 tbsp toasted sunflower seeds
- 1 fresh chilli
- fresh coriander
- pack of poppadoms to dip
Instructions
- Start by finely chopping the shallots, then add to a large pan with a drizzle of oil, whilst it lightly fries, finely chop the ginger and garlic and add to the pot
- After a few minutes add the coriander and fenugreek seeds to toast, then add in the drained chickpeas
- Meanwhile add the lemongrass, spinach, ground cumin, sugar, 1/2 lime juice, and coconut milk to a blender and blend until smooth
- Salt the food to taste, adding another squeeze of lime juice, then after 15 minutes add any further seasoning needed then top with toasted sunflower seeds, chopped chilli and fresh coriander
