How do you make a dairy free Chickpea Curry?



1 large onion finely chopped

3 cloves garlic minced

2 courgettes cut in cubes

1 can chopped tomatoes

1 can drained chickpeas

1 cup Whole Mylk

1 inch fresh ginger

1 tbsp garam masala

1/4 tsp turmeric

1/4 tsp red chilli powder

1/4 tsp cumin

1/4 tsp coriander

Handful fresh spinach

Squeeze fresh lime


  1. Heat a deep saucepan with oil and fry onions and garlic until caramelised.
  2. Season and add turmeric, coriander, cumin and red chilli powder, mix for 1 minute and then stir in chopped tomatoes.
  3. Add 1 cup Mylk and continue to cook the sauce which should start to thicken.
  4. Add chickpeas and courgette cubes and stir thoroughly before adding the lid and simmering for around 10-15 minutes.
  5. Add ginger, garam masala and handful of fresh spinach, and cook for a final 5-10 minutes.
  6. Squeeze fresh lime and serve with naan and rice.


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