Chickpea Curry (Punjabi Chole)

Curry Indian Main Vegetarian
  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m

Servings: 4

Ingredients

  • 2 tbsp oil
  • 1 onion
  • diced
  • 1 tsp fresh or dried chilli
  • to taste
  • 9 garlic cloves
  • Thumb-sized piece ginger - peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée
  • 2 x 400g cans chickpeas drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • 1/2 small pack coriander chopped, plus extra to garnish
  • 100g spinach

Instructions

  1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
  2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, 1/2 tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
  3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
  4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
  5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
  6. Garnish with extra coriander and serve with rice or dhal (or both).