Coconut & chickpea curry
A one-pot curry built on chickpeas, tomatoes and coconut milk. Warm, mild and ready in half an hour, with enough left over for lunch.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 675kcal
- Protein
- 19g
- Carbs
- 87g
- Fat
- 25g
Where the calories come from
- Protein 12%
- Carbs 53%
- Fat 35%
- Fibre
- 12.4 g
- Sugar
- 8.1 g
- Salt
- 0.33 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.09a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 2 tbsp coconut oil
- 1 red onion, diced
- 400g tinned tomatoes, diced
- 450g chickpeas (drained weight), rinsed
- 3 cloves of garlic, minced
- 1 ½ tbsp garam masala
- 1 tsp curry powder
- 380ml coconut milk
- 1 lime, juiced
- 300g basmati rice, to serve
Method
Put a deep pot on the hob at medium-high and let the coconut oil warm through.
Tip in the red onion and tinned tomatoes, season with salt and black pepper and give it a stir. Turn the heat down to medium and cook for about 10 minutes, until the onion is soft and the tomatoes have let out their juices.
Add the curry powder, garam masala, garlic and chickpeas, stirring until it is all coated.
Stir the coconut milk through and bring the curry up to the boil. Once it bubbles, lower the heat to medium-low and let it simmer for 10-12 minutes so it thickens.
While the curry simmers, cook the basmati rice as the packet directs, then drain it.
Take the pot off the heat. Squeeze the lime over and stir it in, then taste and adjust the seasoning. Spoon the curry over the rice to serve.
Adapted from Jessica in the Kitchen
