Creamy Spinach and Chickpea Curry
Simple ingredients, bold flavors, beautiful comfort.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
- 2 cans (400g) Chickpeas, drained and rinsed
- 300g Fresh Spinach, shredded
- 1 can (400ml) Coconut Milk
- 1 large Onion, chopped
- 1 tbsp Ginger & Garlic paste
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- 1 cup Basmati or White Rice
- Fresh coriander (optional garnish)
- Oil for frying
How To Make Creamy Spinach and Chickpea Curry
- Cook Rice: Rinse 1 cup of rice. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer on low heat for 10–12 minutes.
- Base: In a separate pot, sauté the onion in a little oil until soft. Stir in the ginger, garlic, turmeric, and cumin. Cook for 1 minute.
- Simmer: Add the chickpeas and coconut milk. Bring to a gentle simmer and let it cook for 8 minutes to allow the flavors to meld.
- Wilt Spinach: Stir in the shredded spinach and cook for 2 more minutes until the spinach is bright green and soft.
- Serve: Ladle the curry over the fluffy rice and garnish with coriander if desired.