Creamy Chickpea Curry (with Atrangi’s Curry Masala)

Servings: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

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INGREDIENTS

•⁠ ⁠1 x 400g tin chickpeas, drained and rinsed
•⁠ ⁠2 tbsp Atrangi Curry Masala Paste
•⁠ ⁠1 x 400ml can coconut milk
•⁠ ⁠1 tbsp oil
•⁠ ⁠Fresh coriander, chopped (for garnish)
To Serve (Optional)
•⁠ ⁠Steamed basmati rice
•⁠ ⁠Warm naan or roti

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Instruction:

1.⁠ ⁠Heat the oil in a saucepan over medium heat.
2.⁠ ⁠Add 2 tablespoons of Atrangi Curry Masala Paste and cook for 1–2 minutes until fragrant.
3.⁠ ⁠Pour in the coconut milk and stir until smooth.
4.⁠ ⁠Add the drained chickpeas and bring to a gentle simmer.
5.⁠ ⁠Cook for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through.
6.⁠ ⁠Garnish with fresh coriander and serve with basmati rice or warm naan.

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Tips:

•⁠ ⁠Add a handful of fresh spinach during the last 2 minutes of cooking for extra greens.
•⁠ ⁠For extra texture, roast the chickpeas for 15 minutes before adding them to the curry.
•⁠ ⁠A squeeze of fresh lime just before serving adds a lovely freshness.
•⁠ ⁠This curry freezes beautifully, making it perfect for meal prep.

Family Recipes

Real Ingredients

Curry in a hurry

Nut free

Gut Friendly