Here’s another killer recipe from our 5 Minute Dinner series! This zingy curry is super satisfying and full of veggie goodness. Enjoy dudes!

INGREDIENTS

  • ½ red onion
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • ½ thumb-sized piece of ginger
  • ½ a red chili (if you like it spice like Dave, leave the seeds in!)
  • 1 tbsp curry powder
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 1 400g tin chopped tomatoes
  • 1 400g tin coconut milk
  • 1 400g tin of chickpeas (drained and rinsed
  • 1 tsp salt
  • ½ tsp ground black pepper
  • small bunch of coriander
  • zest of ½ lime
  • juice of ½ lime
  • 1 avocado

INSTRUCTIONS

  • Heat the oil on a medium heat.
  • Thinly slice the onion and garlic and add to the pan.
  • Grate the ginger into the pan. No need to remove the skin!
  • Thinly slice the chilli and add to the pan.
  • Add the spices and cook for 30 seconds.
  • Add the chopped tomatoes, coconut milk and chickpeas.
  • Add the salt and pepper.
  • Chop the coriander and add to the pan along with the lime zest.
  • Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!

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