Speedy Chickpea & Coconut Curry

A creamy, mildly spiced curry made entirely from tins. Chickpeas, coconut milk, and a spoonful of curry paste or powder. It's rich, satisfying, and comes together in about fifteen minutes. Serve with instant rice or just eat it as a thick, hearty soup.

Ingredients (Serves 2–3):

• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400ml tin of coconut milk
• 1 tbsp mild curry powder or curry paste
• ½ tsp turmeric (optional)
• ½ tsp salt
• Instant rice to serve (optional)

Method:

1. Put the chickpeas, coconut milk, curry powder, and turmeric in a saucepan.
2. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until slightly thickened.
3. Season with salt. Serve as a soup, or spoon over instant rice.

Why it's gut-friendly: Chickpeas are packed with prebiotic fibre. Coconut milk provides healthy, easily digestible fats. Turmeric and curry spices are anti-inflammatory.