Written for one request, published for everyone
Chickpea, Tomato and Coconut Curry with Couscous
A one-pan chickpea curry in spiced tomato and coconut sauce, served over quick couscous.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Indian-inspired
Per serving · estimated
- Energy
- 680 kcal
- Protein
- 18 g
- Fat
- 34 g
- Carbs
- 75 g
Method
Step 1 of 10
Dice the onion.
Onion
Step 2 of 10
Mince the garlic and grate the ginger.
Garlic cloves
Fresh ginger
Step 3 of 10
Drain and rinse the chickpeas.
Canned chickpeas
Step 4 of 10
Heat the oil in a saucepan over medium heat and cook the onion until golden, about 5 minutes.
Vegetable oil- Onion
What ‘ready’ looks like Step 5 of 10
Add the garlic, ginger and curry powder and stir for 1 minute.
- Garlic cloves
- Fresh ginger
Mild curry powder
What ‘ready’ looks like Step 6 of 10
Pour in the canned tomatoes and coconut milk and simmer for 8 minutes.
Canned chopped tomatoes
Coconut milk
What ‘ready’ looks like Step 7 of 10
Stir in the chickpeas and simmer 4 minutes more until the sauce coats the spoon.
- Canned chickpeas
What ‘ready’ looks like Step 8 of 10
Bring the water to the boil in a small pan, tip the couscous into a bowl, pour the water over, cover and leave 5 minutes.
Water
Couscous
Step 9 of 10
Fold the spinach through the curry until wilted and season with salt.
Baby spinach
Salt
Step 10 of 10
Fluff the couscous with a fork and squeeze lemon over the curry before serving.
- Couscous
Lemon
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.