Chickpea Curry

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Serves 4

Vegan-friendly and dairy free this vegetarian curry is mild and suitable for the whole family. Adapt to include seasonal greens such as broccoli, peas or carrot.

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 medium onions, chopped
  • 2-3 cloves of garlic, chopped
  • 1/2 cup Anathoth Farm Autumn Harvest Chutney
  • 3 Tbsp tandoori curry paste
  • 1 can coconut milk
  • 1 400g can chickpeas
  • 4 small new potatoes, finely sliced
  • 1 cup spinach or silverbeet greens, shredded
  • 1/2 cup cherry tomatoes
  • 1/2 cup water, if required

METHOD

  1. Heat oil in a heavy bottomed saucepan, add onions and garlic. Cook over low-medium heat for 5 minutes, stirring occasionally until soft.
  2. To the saucepan add Autumn Harvest chutney, tandoori paste and coconut milk. Stir until well combined and simmer for a further 3 minutes.
  3. Drain and wash chickpeas and add, along with sliced potatoes, to the saucepan.  Simmer for approx 10 minutes.
  4. Finally add shredded spinach and cherry tomatoes. Allow greens to wilt and tomatoes to warm through (approx 5 minutes). If the curry thickens, add water to thin its consistency.
  5. Serve with rice.
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