Yoghurt Chickpea Curry
This yoghurt chickpea curry is everything you want in a midweek meal: creamy, gently spiced, and hearty enough to keep everyone satisfied. The best part? It comes together in just 40 minutes, making it the perfect balance of comfort food and convenience.
Equipment
- Large pan
- Knife
- BlenderÂ
Ingredients
- 1 red onion finely chopped
- 2 tbsp minced garlic
- 50 g about 2 oz grated ginger
- 1 tsp cumin seeds
- 1 tbsp flavorless oil
- 300 g 10.5 oz tomatoes, chopped
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 cans chickpeas in water 400g / 14 oz each
- 100 g 3.5 oz plain yoghurt
- 320 g 11 oz fresh spinach
- Rice and naan breads for serving
Instructions
- Heat the oil in a large pan and add in the red onion and cook for around ten minutes until softened.
- Stir in the cumin seeds, garlic and ginger and cook for another minutes until fragrant.
- Add in the tomatoes, turmeric and coriander and season with salt.
- Cook until the tomatoes have broken down and softened which will take around 15 minutes.
- Pour this into a blender and add in the yoghurt. Blend until smooth.
- Return the mixture to the pan. Add in the chick peas with the water and cover and simmer for around for 5-10 minutes.
- It is normal for the oil to separate.
- Stir in the spinach and stir until wilted.
- Add water if required.
- Serve on a bed of rice with warm naan bread.
