Baked Coconut & Chickpea Curry with Spinach
Baked chickpea and tomato coconut curry with cumin and spinach, simmered in an ovenproof dish, served over basmati rice.
- 400 g Tinned chickpeas
- 400 g Chopped tomatoes (tinned)
- 200 ml Full-fat coconut milk
- 1 medium Onion
- 2 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Turmeric powder
- 150 g Fresh spinach
- 100 g Basmati rice
- 2 tsp Vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 190°C (170°C fan/Gas Mark 5). Cook the basmati rice.
- Step 2
Prepare the curry base: Dice the onion and mince the garlic. Heat the oil in an ovenproof casserole dish or deep frying pan over medium heat. Sauté the onion until soft (5 minutes). Add garlic, cumin, ground coriander, and turmeric. Cook for 1 minute until fragrant.
- Step 3
Drain and rinse the chickpeas. Add them to the pan along with the tinned tomatoes and coconut milk.
- Step 4
Stir well, bring to a gentle simmer on the hob, then transfer the dish to the preheated oven. Bake for 20 minutes to allow flavours to meld.
- Step 5
Remove from the oven. Stir in the fresh spinach until it wilts completely into the sauce. Check seasoning.
- Step 6
Serve the baked curry hot over the fluffy basmati rice.
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