Recipe — Chickpea Coconut Curry
The lazy version of my favourite quick dish to whip up in the evening, or make a huge batch of at the weekend to freeze and eat when in a hurry. Always goes down a storm when I have people over too... Just sayin'.
1 tsp coconut oil
1 can cooked chickpeas, drained
1 can low fat coconut milk
1 red onion, finely chopped
1 red pepper, chopped into strips
A handful of spinach
1 tbsp medium curry paste (this is the lazy version - you can use a mixture of spices if you prefer)
Serve with brown rice.
Heat the coconut oil in a sauté pan until just melted. Add the onion and pepper, and fry until slightly soft. Stir your curry paste into the veg until it's well coated.
Pour in the coconut milk. (Because it's low fat it'll be more liquified than normal coconut milk.) Stir everything until it's combined and then add your chickpeas. Turn down the heat and pop a lid on the pan - leave it to simmer for about 10 minutes and check on the consistency. It should thicken up to a nice sauce, not too watery.
Take off the heat and stir in your spinach until wilted, serve with brown rice and you're done. Easy.
This recipe is great with prawns instead of chick peas too, if you fancy something different.