Coconut chickpea curry recipe
Ingredients
3tbsp butter
1 onion, finely diced
2 cloves garlic, minced
1 dried chilli, chopped
1tbsp garam masala
1tsp ground ginger
100g cashew nuts
400ml coconut milk
800g chickpeas, drained and rinsed
500g frozen spinach, defrosted
100g coriander, leaves and stems, coarsely chopped
naan, to serve
Heat butter over a low heat, add the onion, garlic and chilli and cook for 10 minutes until everything is browned. Add the dry spices and cashews, and cook for a further few minutes. Turn the heat down and add the coconut milk, chickpeas and defrosted spinach. Cook, stirring constantly, for another 10 minutes. Season, stir in the coriander, and serve with naan and rice. Freezing and defrosting guidelines Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
