Quick Chickpea Curry

Cook Time 30 minutes

Servings 2

Ingredients

Olive oil

1 onion, finely sliced

2 garlic cloves, chopped

1-2 tbsp vegetable curry paste

1x 400g chickpeas, drained and rinsed

1 x 270ml coconut milk

1 x 400g crushed tomatoes

1 large handful of kale, chopped

Salt, to season

1 bird’s eye chilli, finely diced, to serve

Steamed jasmine rice, to serve 

Crispy fried shallots, to serve

Method

In a saute pan on a medium heat add oil, onion, and garlic. Cook off for 2-3 minutes. Add the curry paste and fry until it just starts to split. Then add the chickpeas, followed by the tomatoes. Cook off for 5 minutes until thick and rich. 

Now add coconut milk and using the back of a fork, crush some of the chickpeas to provide a creamy texture. Put the lid on and cook for a further 3-4 minutes.

While cooking, chop the kale and then add to the pan for the last few minutes of cooking to wilt. If too thick, add a splash of water.

Serve with rice topped with chilli and crispy fried shallots.