Quick Chickpea and Spinach Curry
Coconut milk curry made by frying onion, garlic, ginger, curry powder, then simmering chickpeas with spinach served over basmati rice.
- 200 g canned chickpeas
- 100 g spinach
- ½ small onion
- 1 clove garlic
- ½ thumb-sized piece ginger
- 1½ tsp curry powder
- 150 ml coconut milk (light)
- 1 tsp vegetable oil
- 150 g cooked basmati rice (for serving)
Shop these in one order
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
Drain and rinse the chickpeas.
- Step 2
Finely chop the onion, mince the garlic, and grate the ginger.
- Step 3
Heat the vegetable oil in a saucepan over medium heat.
- Step 4
Add the chopped onion and cook for 5 minutes until softened.
- Step 5
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Step 6
Stir in the curry powder and cook for 30 seconds, stirring constantly.
- Step 7
Add the drained chickpeas and coconut milk. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally.
- Step 8
Stir in the spinach and cook until wilted, about 1-2 minutes.
- Step 9
Season with salt and pepper to taste.
- Step 10
Serve hot over cooked basmati rice.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
