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Chickpea vindaloo curry

Chickpea recipes

Chickpea vindaloo curry

20 minutes

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Chickpea vindaloo curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 cloves garlic
1 x 4 cm piece of ginger
1 x 50 g sachet vindaloo curry paste
1 x 400 g can of chickpeas
1 x 400 g can of coconut milk
200 g baby marrows
200 g leeks
fresh coriander, to serve
poppadoms, to serve

Method

1. Finely chop the garlic and ginger.

2. Heat the olive oil in a pan and add the garlic, ginger and vindaloo curry paste. Heat through, then add the chickpeas and coconut milk and simmer for 10 minutes.

3. Slice the marrows lengthways and the leeks into rounds.

4. Add to the pan and simmer for 5 - 10 minutes.

5. Once the vegetables are cooked through, drain the chickpeas and add to the curry.

6. Serve with fresh coriander and poppadoms.

Discover more curry recipes here