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Indian Spiced Chickpea Curry with Spinach and Coconut
Chickpeas simmered with cumin, coriander, turmeric and tomatoes, finished with coconut milk and wilted spinach, served with basmati rice.
- 400 g tinned chickpeas
- 1 whole onion
- 2 whole garlic cloves
- 15 g ginger
- 400 g tinned tomatoes
- 200 ml coconut milk
- 100 g fresh spinach
- 5 g cumin seeds
- 5 g ground coriander
- 3 g turmeric powder
- 20 ml vegetable oil
- 5 g sea salt
- 150 g basmati rice
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Add to a shopping listHow the shopping list works →- Step 1
Rinse and drain chickpeas. Dice onion, mince garlic and ginger.
- Step 2
Heat oil in a large pan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Step 3
Add onion and cook for 4 minutes until softened. Add garlic and ginger, cook for 1 minute.
- Step 4
Stir in ground coriander and turmeric, cook for 30 seconds.
- Step 5
Add tinned tomatoes and chickpeas, bring to a simmer and cook for 8 minutes.
- Step 6
Pour in coconut milk, add spinach, and simmer for 5 minutes until spinach wilts and sauce thickens slightly.
- Step 7
Taste and adjust salt. Meanwhile, cook basmati rice according to packet instructions.
- Step 8
Serve curry over rice.
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