Chickpea Spinach Coconut Curry (Print version)
Canned chickpeas simmer in a mild tomato and coconut sauce before spinach is folded in at the end.
# Ingredients:
Ingredients
01 -
1 tbsp vegetable oil
02 -
1 onion, finely chopped
03 -
3 garlic cloves, minced
04 -
1 tbsp mild curry powder
05 -
400 g canned chopped tomatoes
06 -
400 ml full-fat coconut milk
07 -
480 g canned chickpeas, drained
08 -
120 g baby spinach
09 -
½ tsp salt
10 -
1 tbsp lime juice
# Instructions:
01 -
Heat the oil in a deep, wide pan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened.
02 -
Add the garlic and curry powder. Stir for 30 seconds until fragrant, keeping the heat moderate so the spices do not burn.
03 -
Add chopped tomatoes, coconut milk, drained chickpeas and salt. Stir thoroughly, bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally.
04 -
Fold in the spinach in two additions and cook for about two minutes, just until wilted. The chickpeas should be hot throughout and the sauce should lightly coat a spoon.
05 -
Remove from the heat and stir in the lime juice. Rest for five minutes before dividing between four bowls. Serve as it is; any rice or bread is an optional accompaniment and is not included in the ingredient quantities.
06 -
Cool leftovers promptly and refrigerate within two hours. Eat within three days and reheat gently, stirring until hot throughout. Add a little water if the sauce has thickened in the refrigerator.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.