This flavoursome quick to make curry will leave you satiated and with the chickpeas offering a slow release form of energy, you wont be tempted to nibble into the evening or succumb to those night time snacks.
1tsp coconut oil or olive oil
2 cloves of garlic, crushed
1 onion, diced
2tsp curry powder (I used garum masala as it was all I had in the cupboard and it was amazing!)
1/2 teaspoon turmeric
300 ml water
2tsp low salt vegetable stock
2tbsp tomato puree
1 x can of chickpeas, rinsed and drained.
2 tbsp ground almonds
Optional: a handful of roughly chopped kale or spinach
1. Heat oil in a large frying pan or casserole dish, and fry the garlic and onion for 2 minutes.
2. Add the curry powder and turmeric and cook until the onion softens.
3. Pour in the water and add the stock powder, tomato puree, chickpeas and ground almonds. Simmer for a minute or so to let the mixture thicken.
4. Optional: add the spinach or kale and stir into the mixture so that it wilts before serving.
Serve with 45g brown basmati rice (dry weight).