Coconut Chickpea Curry

Serves

Ingredients

1 tbsp coconut oil
1 red onion, chopped
1 red pepper, chopped
1 courgette, chopped
1 garlic clove, finely chopped
2 tsp grated ginger
½ tsp turmeric
½ tsp cayenne pepper
250g brown rice
1½ tins light coconut milk
3 tbsp yellow curry paste
250ml vegetable stock
400g tinned chickpeas
Juice of ½ lime
120g fresh spinach

Method

In a large pan, heat the coconut oil over a medium heat and add the onion, pepper and courgette. Cook, stirring frequently, until the onion is soft and starting to brown.

Reduce the heat and add the garlic and ginger. Cook, stirring for 60 seconds, then add the turmeric and cayenne pepper and cook for 30 seconds more to toast the spices.

Cook the brown rice according to instructions on the packet.

While the rice is cooking, add the coconut milk, curry paste, vegetable stock and chickpeas to the pan and bring the mixture to the boil. Reduce the heat to medium-low and simmer for 10 minutes or until reduced slightly.

Add the lime juice and spinach and stir for two minutes. Serve warm with the rice.

Extracted from The Food Pharmacy by Jess Redden. Published by Gill Books. Photography by Leo Byrne

Read the Food articles archive...