Quick Chickpea, Chard and Tamarind Curry

Name: Quick Chickpea, Chard and Tamarind Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g chickpeas, drained and rinsed; 1 bunch chard; 3 spring onions; 2 cloves garlic, crushed; 300 ml vegetable stock; 250 ml light coconut milk; 2 tbsp tamarind paste; 1 tbsp sunflower oil; 2 tsp medium curry powder; 1 tsp chilli powder; 1/2 tsp ground cumin; cooked brown rice

This quick chickpea, chard and tamarind curry is hearty, fragrant, and full of bold, tangy flavor. Creamy coconut milk balances the spices while chickpeas and greens make it satisfying enough for an easy weeknight dinner. Serve it with brown rice for a wholesome meal.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

chickpeas, drained and rinsed
400 g
chard
1 bunch
spring onions
3
garlic, crushed
2 cloves
vegetable stock
300 ml
light coconut milk
250 ml
tamarind paste
2 tbsp
sunflower oil
1 tbsp
medium curry powder
2 tsp
chilli powder
1 tsp
ground cumin
0.5 tsp
cooked brown rice

Step-by-Step Instructions

Heat the sunflower oil in a large frying pan or saute pan over medium heat. Add the chopped chard stalks and sliced spring onions, then cook for 3 minutes until softened. Stir in the crushed garlic, ground cumin, chilli powder, and curry powder, and cook for 1 to 2 minutes, stirring constantly, until fragrant.

Pour in the vegetable stock, then add the drained chickpeas, tamarind paste, and light coconut milk. Cover and simmer gently for 15 minutes, stirring occasionally. Add the torn chard leaves and cook for 1 to 2 minutes more, just until wilted. Season to taste and serve hot with cooked brown rice.

Chef's Tips

If you cannot find chard, spinach or kale works well in its place. Add the leafy greens at the end so they stay bright and tender. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.