Spiced Chickpea & Spinach Curry with Basmati Rice
Coconut milk chickpea and spinach curry with toasted cumin seeds, turmeric, garam masala, served with basmati rice.
- 400 g tinned chickpeas
- 150 g fresh spinach
- 1 whole onion
- 3 whole garlic cloves
- 15 g fresh ginger
- 400 g tinned tomatoes
- 200 ml coconut milk
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 150 g basmati rice
- 1 to taste salt and black pepper
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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
Cook basmati rice according to packet instructions; set aside.
- Step 2
Finely chop onion, mince garlic and ginger.
- Step 3
Heat oil in a large pan over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 4
Add onion and cook for 3–4 minutes until softened.
- Step 5
Stir in garlic and ginger, cook for 1 minute until fragrant.
- Step 6
Add turmeric and garam masala, stir constantly for 30 seconds to bloom spices.
- Step 7
Pour in tinned tomatoes and coconut milk, stir well.
- Step 8
Add drained chickpeas and bring to a simmer. Cook for 8–10 minutes.
- Step 9
Fold in fresh spinach and cook for 2 minutes until wilted.
- Step 10
Season with salt and black pepper to taste.
- Step 11
Serve curry over basmati rice.
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