The BEST Veggie & Chickpea Curry

I dare you to try the most delicious, warming and zingy curry you will ever make. 

This curry is jam packed with goodness and is the perfect thing to make when the weather starts to cool down and all you want after a long day of school/work is a filling, warming and tasty dinner.

It is so easy to make and you can leave it simmering in the pot while you get other stuff done. I love to serve it with some brown rice, quinoa or a wholemeal pita.

Serves 3

Veggie Curry
  • 2 courgettes, chopped into thin rounds

  • 2 red peppers, deseed and chopped into small chunks

  • Olive oil

  • Thumb sized piece on ginger, finely chopped

  • 2 cloves of garlic, finely chopped

  • 1 red chilli, deseeded and finely chopped

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 heaped tbsp curry powder

  • 1 x 400g can of chopped tomatoes

  • 1 x 400ml can of coconut milk

  • 1 x 400g tin of chickpeas, drained and washed

  • Juice of 1 lime

  • Large handful of baby spinach

Heat the oven to 180*c. Place the courgettes and pepper on a baking tray and drizzle them with olive oil and 1 tsp of smoked paprika. Put the tray into the oven for 40 minutes, shaking every 15.

In a saucepan heat up a little olive oil on a medium heat and sauté  the ginger, chilli and garlic and stir them for 3 minutes. Add the spices and stir for another minute. Pour in the chopped tomatoes, coconut milk, chickpeas, roasted veggies, lime juice and mix, once the mixture begins to boil, reduce the heat and let it simmer uncovered, for 20 minutes, Stir in the spinach and let it wilt. Serve with brown rice, quinoa, pita or whatever you fancy.

If you give this a go let me know! Tag me in your photos on instagram @dancingfoody and #dancingfoody