Indian Spiced Chickpea Curry with Spinach
Chickpea curry simmered with onion, tomatoes, coconut milk, cumin, turmeric and ginger-garlic, finished with spinach.
- 400 g canned chickpeas
- 150 g onion
- 400 g canned tomatoes
- 100 g fresh spinach
- 200 ml coconut milk
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 1 tbsp ginger-garlic paste
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Add to a shopping listHow the shopping list works →- Step 1
Dice onion finely.
- Step 2
Heat oil in a large pan over medium heat and add cumin seeds, allowing them to crackle for 30 seconds.
- Step 3
Add diced onion and cook for 3 minutes until softened.
- Step 4
Stir in ginger-garlic paste and turmeric, cooking for 1 minute until fragrant.
- Step 5
Add canned tomatoes (with juice) and chickpeas, bring to a simmer.
- Step 6
Cook for 5 minutes, then stir in coconut milk and fresh spinach.
- Step 7
Simmer for 3-4 minutes until spinach wilts and curry thickens slightly.
- Step 8
Season with salt and pepper to taste. Serve with rice or naan bread.
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