Chickpea and Carrot Curry

Name: Chickpea and Carrot Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Ingredients: 1 TBSP Oil; 3 x 15oz tins of Chickpeas; 2 carrots, diced; 1 onion, finely sliced; 5 garlic cloves, finely diced; 1 x 15oz tin of tomato passata; 3 TBSP creamed coconut; 2 Handfuls of Spinach; Rice or nann breads, to serve; 2 TSP Ground Cumin; 1 TSP Ground Tumeric; 1 TSP Ground Corriander; 1TSP Cumin Seeds; 1 TSP Chilli Powder; 1 TSP Salt; 1 TSP Mustard Seeds

by Matte Black Bowls

4-6 People

40 min

For me, Sunday evenings consist of making a huge pot of something along these lines, the criteria being warming, healthy, spiced and one-pot cooking that will last me the week! Once you have the basic spices in your cupboard, meals like this are so easy and affordable to pull together and can make use of so many ingredients you have lying around. Try sweet potato instead of carrots, or cooked lentils instead of chickpeas, kale instead of spinach.

If you do have any leftovers then this will store in the fridge for around 4 days, or it will also freeze well.

Chickpea and Carrot Curry

You can do it! Saved to your recipes

Recipe details

Yield 4-6 People
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 TBSP Oil
3 x 15oz tins of Chickpeas
2 carrots, diced
1 onion, finely sliced
5 garlic cloves, finely diced
1 x 15oz tin of tomato passata
3 TBSP creamed coconut
2 Handfuls of Spinach
Rice or nann breads, to serve

Spice Mix

2 TSP Ground Cumin
1 TSP Ground Tumeric
1 TSP Ground Corriander
1TSP Cumin Seeds
1 TSP Chilli Powder
1 TSP Salt
1 TSP Mustard Seeds

Instructions

In a large heavy bottom pan, heat the oil and then add the onion and carrots. Fry for a couple minutes until translucent. Then add the garlic, mix together and fry for another minute. Add all the ground spices mix to the pan, and fry until fragrant. Add a splash more oil if it seems dry.
Drain and rinse the chickpeas and then add to the pan, stir to coat them with the onions and spices. Add the tomato passata, creamed coconut and 4 TBSP of water , stir and then leave to cook for 15 minutes. Add the spinach and stir again. Season to taste, and cook for a further 5 minutes - add a little more water to thin it out if desired.
Serve with rice or nann breads.

Comments

Barbara on Jan 11, 2023

I feel rather stupid here, but what n the world is tomato passata?

4 Reply
- Jud Simon on Jan 11, 2023
  
  tomato paste
  
  1
- Mary Lamar Mahler on Jan 11, 2023
  
  Or...whole fresh, deseeded tomatoes simmered for about 20 minutes with basil. Then you whirl it up in your blender 🙂and TADA! tomato passata.
  
  1
Susan on Jan 11, 2023

I don't have these spices and would very seldom use them, but I do have curry powder. Any guesses how much of that I could use instead? The blend doesn't have mustard. I would get that, ground, if it really makes a difference.

Sounds yummy.

Like Reply

Top stories

Chickpea and Carrot Curry

Chickpea and Carrot Curry

Recipe details

Ingredients

Spice Mix

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Best Instant Pot Potluck Recipes

More

Top stories

Chickpea and Carrot Curry

Chickpea and Carrot Curry

Recipe details

Ingredients

Spice Mix

Instructions

Popular Recipe Book

More Recipes