PocketAthleteJoin the waitlist10-minute chickpea coconut curry
- Calories
- 945
- Protein
- 41g
- Carbs
- 99g
- Fat
- 42g
Dinner · about 12 minutes · one serving
What you need
- ·400g chickpeas
- ·120g coconut milk
- ·30g curry paste
- ·100g baby spinach
- ·100g frozen peas
- ·60g onions
- ·8g garlic
- ·0.5 lemonss
- ·8g olive oil
Method
- 1Onion into the oil on high, then the curry paste and garlic after two minutes — fry the paste properly, it should darken and smell toasted.
- 2Coconut milk and a splash of water in, bubbled hard for two minutes so it thickens rather than sits thin.
- 3Chickpeas and peas in, a third of the chickpeas crushed against the pan.
- 4Spinach folded through at the end, lemon over.
Frying the paste is the entire difference. Tipping it in with the liquid gives you warm coconut milk with spices floating in it.
Worth knowing: Frying the paste is the entire difference. Tipping it in with the liquid gives you warm coconut milk with spices floating in it.
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