Chickpea curry is a favourite of mine. This recipe is simple to make, with minimal ingredients and ready in 20 minutes,
Substitute the fish sauce with tamari and it’s a veggie version of this Thai Red Chicken Curry. Chickpeas are not only a great source of protein for non-meat eaters, they’re also a good source of iron and fibre. Plus they count towards your 5-a-day.
This Thai red chickpea curry is an easy recipe to double or treble up to feed more people or make extra for lunches throughout the week.
It’s a great dish to make it you’re on an elimination diet to try to identify food related triggers for your skin issues since it’s free of many of the common triggers such as gluten and dairy.
Ingredients
2 tbsp coconut oil
2 tbsp Thai red curry paste
2 tbsp peanut butter
1 can coconut milk
1 tbsp fish sauce
2 x 400g cartons/cans chickpeas
120g spinach
Juice of 1 lime
Handful of fresh coriander
Serves 2
Directions
Melt the coconut oil in a pan. Add the Thai red curry sauce, peanut butter and 2 tablespoons of coconut milk. Bring to a simmer. Add the remaining coconut milk and fish sauce.
Once the mixture is simmering again, add the chickpeas. Continue to simmer for a further 10 minutes to thicken the sauce.
Add the spinach, mix it through and cook for 2 more minutes or until the spinach is wilted.
Remove from the heat, stir through the lime juice and top with a handful of freshly chopped coriander.
Serve with rice or naan bread.
Tip: Make sure you buy a good quality peanut butter rather than the kind that’s loaded with sugar.