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EASY COCONUT CHICKPEA CURRY 💥 served with rice, fresh coriander and a good drizzle of chilli oil
My best one yet!! & I’ve made a lot of chickpea curries in my time!! 🤭 This time I swirled through a couple of dollops of light cream cheese to achieve a lovely creamy texture & used a few generous spoonfuls of Very Lazy’s Zingy Chilli Oil to really help maximise the curry’s delightful flavour!!
Serves 4
Ingredients:
800g jarred chickpeas (tinned is also fine) this serves 4 so half / or double up as needed
Very Lazy’s Zingy Chilli Oil @verylazyfooduk
1 diced onion
5 cloves diced garlic
1 tsp grated ginger
2 tsp chilli flakes
3-4 tsp cumin
1 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
3-4 tsp curry powder
Veg stock cube
400ml tinned coconut milk
Tinned tomatoes
Light cream cheese
Lime
Fresh coriander
A handful of spinach or any veg you fancy
Optional fresh chilli & sesame seeds to garnish
Recipe:
Fry garlic, onion, ginger and spices (chilli flakes, cumin, ground coriander, garam masala, turmeric, and
curry powder) for a few mins until fragrant and the garlic & onion has softened.
Add in tinned tomatoes, coconut milk and chickpeas along with the juices from the jar. Add in your veg
stock cube, a squeeze of lime juice (I use half to a whole lime) and flavour with a good sprinkle of salt
and any extra spices as needed. Taste & adjust as necessary! Swirl through a couple of dollops of light
cream cheese. Allow to simmer for about 10 minutes and keep stirring through every now & then.
Add in a big handful of spinach and fresh coriander and stir through until wilted.
Swirl through 2 to 3 tsp of Very Lazy’s Zingy Chilli Oil.
Garnish with a sprinkle of fresh coriander, optional sesame seeds, fresh chilli, and a final drizzle of
chilli oil for an extra kick.
Serve up with rice, or just eat straight from the pan!
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