Chickpea Green Curry
Hot summer nights call for my light, but nutritious Chickpea Green Curry. Aromatic spices combine with fresh greens to give you all that delicious curry flavour - but without the rich heaviness of more autumnal/winter time curries.
This recipe can also be whipped up in a fraction of the time it takes to cook most curries, and only costs £1.75 per serve. So ideal for those nights when you’re short on time (because you’ve been playing outside in the evening summer sunshine!), but hungry for a bowl of satisfying nourishment.
Cauliflower also works really well for this recipe and soaks up the curry sauce like little sponges. So if cauliflower is in season - swap it with the tenderstem broccoli. Or get even more variety into your diet and go half n’ half!
Chickpea Green Curry
- 1/2 red onion
- 1/2 brown onion
- 2 tsp mustard seed
- 2 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp dried chilli flakes
- 3 cloves of garlic
- 2 cups chopped tenderstem broccoli
- 2 cups baby spinach leaves
- 1 x 400g canned chickpeas
- 250mL coconut cream
- 2 tbsp coconut oil
- 1/4 cup raw cashew nuts
- 1/2 lime
- 1 sprig fresh coriander
- 2 tbsp Greek yoghurt (optional)
- Salt & pepper
- Dice the red and brown onion while heating the coconut oil in a saucepan, set on a high heat.
- Add the cumin and mustard seeds to the saucepan - when the mustard seeds start getting rowdy and popping, reduce the heat and add the garam masala, along with the red and brown onion. Sauté until the onions are glossy and transparent.
- Drain the chickpeas and add to the saucepan, along with the coconut cream, chilli and crushed garlic. Season with salt and pepper and then allow the flavours to cook through for approx. 5-8 minutes.
- Lastly add the tenderstem broccoli and baby spinach leaves, cook through for approx. 3 minutes (be careful not to overcook the broccoli - you want to retain a little bit of that nice crunch).
- Serve with brown rice and top with Greek yoghurt, crushed cashew nuts, freshly chopped coriander and a squeeze of lime.