Chickpea & Almond Curry
Vegetarian
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Chickpea & Almond Curry

A one-pot wonder, this simple curry is so budget-friendly. The coconut sauce is thick and creamy thanks to the ground almonds and coconut milk, while the ginger and lime juice add a refreshing tangy note. Chickpeas are definitely a store cupboard hero. They are super versatile and loaded with skin-boosting antioxidants, protein and fibre. They make this curry really filling, and they also help to regulate your blood sugar levels for stable energy and clearer skin. Make it a bit more special with brown basmati rice and fresh coriander.
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Serves
4
Total Time
40 Minutes
Ingredients
1 tbsp of melted coconut oil, for cooking
1 white onion, finely chopped
4 garlic cloves, finely chopped
A thumb-size piece of ginger, grated
1 tsp of ground cumin
1 tsp of ground coriander
½ tsp of ground turmeric
2 tbsp of tomato purée
1 x 400ml tin of full-fat coconut milk
3 tbsp of ground almonds
1 tbsp of smooth almond butter
1 x 400g tin of chickpeas, drained and rinsed
2 generous handfuls of baby spinach
Juice of ½ a lime
Salt & pepper, to taste
To serve
Rice of your choice (try long-grain brown rice)
Chopped fresh coriander
Method
Step 1

Put the coconut oil into a large pan on a medium heat. When it’s hot, add the chopped onion and sauté for 5-8 minutes, until it starts to caramelise.

Step 2

Add the garlic and ginger and cook for another couple of minutes, then add the ground cumin, ground coriander and turmeric.

Step 3

Stir everything together and add the tomato purée. Cook for 1 more minute.

Step 4

Using a hand blender or a small food processor, blitz everything until you have a fairly smooth paste.

Step 5

Add the coconut milk, ground almonds and almond butter, stir everything together and cook on a low simmer for 10 minutes. Add the drained chickpeas and cook for another 10 minutes.

Step 6

Mix in the baby spinach and cook for another couple of minutes, until it has wilted. Season with salt, pepper and lime juice.

Step 7

Serve with rice of your choice and a sprinkling of chopped coriander.

Recipe courtesy of Happy Skin Kitchen: Over 100 recipes to nourish your skin from the inside out by Elisa Rossi, Harper Thorsons, £25

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