This is a really quick warming curry that is perfect for a midweek meal.
the good stuff:
The chickpeas used here provide plant protein and fibre to keep you fuller for longer - if you opt for brown rice then you can add even more fibre to your meal too.
ingredients: (serves 2)
1 tbsp oil
2 cloves garlic, chopped
1 onion, chopped
1 tbsp curry powder
1/2 tsp cumin seeds
1 x 400g tin chickpeas, drained
1/2 can coconut milk
Heat the oil over a medium heat in a non-stick frying pan. Add the onion and garlic until the onion has softened, but not browned. Add the curry powder and cumin seeds, you can also add chopped fresh chilli here if you prefer a spicer taste. Once the spices have been cooking for around 2-3 minutes, add the drained can of chickpeas (find out what you can do with the leftover chickpea water here). Make sure the chickpeas are coated in the spices and then add the coconut milk, reduce the heat so that the curry is simmering gently and leave it to reduce. I like my curry sauce white thick so tend to leave it for 20-30 minutes.Serve with rice and vegetables to make sure you get a delicious balanced dinner.