Coconut Chickpea Curry

Nutrition per serving

Estimated cost $2.30 per serving · $9.20 total

Ingredients

• 2 x 400g tins chickpeas, drained
• 400ml tin coconut milk
• 1 onion, finely diced
• 3 cloves garlic, crushed
• 1 tbsp grated ginger
• 2 tbsp mild curry powder
• 1 tbsp tomato paste
• 300g basmati rice
• 1 lime
• Handful coriander

Method

1. 1

   Cook the rice according to the packet.

2. 2

   Soften the onion in oil for 5 minutes, then add garlic, ginger, curry powder and tomato paste and fry for 1 minute.

3. 3

   Pour in the coconut milk and chickpeas and simmer for 12 minutes until thick.

4. 4

   Season, squeeze in the lime and serve over rice with coriander.