Coconut chickpea curry with potatoes and spinach ... use full-fat canned coconut milk in this recipe. The big difference ...

Add your dry spices, turmeric, cumin and curry powder and stir to ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

Boil the chickpeas with ... chillies, curry powder, coriander and tomato. Cook until there is little or no water left and the mixture is thick. Now add the coconut milk and water and simmer ...

Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all ... the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with ...

Pour in the tomatoes and coconut milk, bring to a boil then add pumpkin and chickpeas. Reduce the heat ... on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander.

Add ginger, sauté until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry.

Add the tomato paste, curry powder and red pepper flakes and cook, stirring constantly, for about a minute. Add the coconut milk, ½ cup water, soy sauce, sugar, and salt. Bring the sauce to a simmer.