Chickpea & almond curry
‘A one-pot wonder, this simple curry is ambrosial, easy to prepare, budget friendly, and therefore one of my regular weeknight dinners! 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 one of my storecupboard heroes. 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. I can devour this curry simply in a bowl on its own, or make it a bit more special with brown basmati rice and fresh coriander.’
Serves: 4
● 1 tbsp melted ● 1 white onion, finely chopped ● 4 garlic cloves, finely chopped ● A thumb-size piece of ginger, grated ● 1 tsp ground cumin ● 1 tsp ground coriander ● ½ tsp ground turmeric ● 2 tbsp tomato purée ● 1 x 400ml tin of full-fat coconut milk ● 3 tbsp ground almonds ● 1 tbsp smooth almond butter
