Tag Archives: curry

Easy and Quick Chickpea Korma

My boyfriend has just taken Ivy out on his fortnightly ‘daddy-daughter day’ to the Aquarium, (so glad I am not included in this, octopus give me nightmares) so because I am nursing a mild hangover I am choosing to ignore my messy house and talk about food instead.

Chickpeas are definitely one of my favourite pulses. I have this weird thing about Quorn, something about the texture about it makes me feel all funny and grossed out, so I usually end up resorting to either chickpeas or lentils. For a long time Ivy refused to partake in any chickpea-eating activities much to my chagrin, until I discovered that if I call them ‘chicken peas’ she will laugh hysterically and then shovel them all down. That’s a bit weird, right? So now we have chickpea meals at least once a week, chickpea fajitas being my most recent discovery but a chickpea korma is definitely our favourite. I never thought I could say chickpea so much in one paragraph.

I feel like a bit of a cheat including this because I don’t make the paste myself but it is such a great meal to make if you have had a busy day, got home late and in a rush to make dinner before the little ones crash out. Sometimes in that situation I find myself resorting to making some pretty dull and not particularly healthy meals so this is a great one to have planned. I usually use Marks and Spencers korma paste but I’m sure any would do, or you could even make your own ahead of time and keep it in the fridge!

Chickpea and Spinach Korma

1 medium onion, diced

1 garlic clove, minced

1cm ginger, finely chopped or minced

1/2 jar korma paste

1 tin of coconut milk

1/2 yellow pepper, diced

200g fresh spinach

1 tin of chickpeas

Vegetable oil

Basmati rice, to serve

Heat oil in a large pan and add onions, cook until softened. Add ginger and garlic and cook for a further minute, then add the paste and stir fry until aromatic. Pour in the coconut milk, bring to the boil, add chickpeas and yellow pepper, then turn down to simmer. Cover and simmer for approx. 20 minutes until chickpeas and pepper are softened. Stir in spinach until wilted and then serve with steaming hot rice.

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heh heh heh heh. Chicken peas.

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