Chickpea Curry & Spice Sensation Couscous
Simple vegan chickpea curry with fragrant spices served over Ainsley Harriott's Spice Sensation Couscous—perfect for weeknight dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Saute pan
- Grater
- Chef's knife
- Cutting board
- Stove
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Serving bowl
- Plate
Ingredients
- 1 tbsp coconut oil or groundnut/vegetable oil
- 2 tsp cumin seeds, lightly bashed
- 1 tsp mustard seeds (optional)
- 1 onion, peeled and chopped
- 5 cm root ginger, peeled and grated
- 4 cloves of garlic, minced
- 2 tsp ground coriander
- 1 tsp turmeric
- ¼ - ½ tsp cayenne, to taste
- 2 tsp garam masala
- 3 ripe tomatoes, diced
- 2 x 400g tins of chickpeas, rinsed and drained
- handful of coriander, chopped, plus extra to serve
- 1 x 400g tin of coconut milk
- 80g of spinach (optional)
- Ainsley Harriott Spice Sensation Couscous, to serve
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