Chickpea Coconut Curry

Ingredients

• 1 packet Mission Garlic Naan

   

• Curry:

• 2 tbsp olive oil

  1 medium brown onion, finely chopped

  10cm piece of ginger, grated

  3 cloves of garlic, grated

  3 tbsp Korma curry paste

  6 fresh curry leaves

  2 400g cans chickpeas (include liquid from can)

  1 400g can crushed tomatoes

  200g paneer cheese, cubed

  1 400ml can coconut milk

  1 tsp sugar

  2 cups baby spinach, cut into shreds

   

  2 tbsp butter or garlic butter

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Mission Garlic Naan

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Instructions

• Step 1

  Add oil to a large saucepan over medium heat. Add onion, garlic, and ginger and sauté for 5 minutes, or until softened.

• Step 2

  Add curry paste and stir until well combined and fragrant.

• Step 3

  Add curry leaves.

• Step 4

  Add in the chickpeas and tomatoes. Stir to combine.

• Step 5

  Reduce heat and simmer for 20 minutes.

• Step 6

  Add the paneer, coconut milk, and sugar. Mix to combine and simmer for another 15 minutes, until slightly reduced.

• Step 7

  Add spinach and mix until wilted. Serve hot with a side of Garlic Naan.

• Step 8

  For the garlic naan bread, preheat the oven to 180°C.

• Step 9

  Spread butter over the 4 pieces of naan bread and wrap in foil.

• Step 10

  Bake for 10 minutes, until heated through and serve with the curry.