Chickpea curry

Heat the oil in a saucepan, add the onion and fry for 5 minutes. 

Add the garlic and ginger and fry for 2 minutes.

Stir in the curry powder and cook for 30 seconds.

Add the coconut milk, chickpeas, and your vegetables of choice. 

Simmer until the vegetables are tender and the sauce has thickened (add a splash of water if the sauce gets to thick).

Add the spinach and cook until wilted.

Serve with rice or pitta/naan bread.

Nutritional Information

•  Chickpeas are a source of protein which supports growth and muscle repair.
•  Aubergines and onions are a source of fibre which aids digestion.
• Onions are a great source of antioxidants which protect against chronic disease and support heart health.
• Chickpeas and spinach are a source of iron, which helps to support the transport of oxygen around the body, helping to reduce fatigue.

Tips

• Use brown rice to increase fibre intake. 
• Incorporate plenty of different colour vegetables into the dish. Vegetables are rich in essential vitamins and minerals, which help boost your health & protect against disease.
• Serve leftovers with pitta bread for a light meal the next day.
• Scatter with chilli if you like a bit more spice!
• If you’re using cauliflower, toss with oil, salt and pepper and roast for 10 minutes in the oven (180 degrees) to crisp it up and add to the curry.