Chickpea, spinach and coconut curry
Chickpeas simmered in a fragrant tomato and coconut sauce, with handfuls of spinach wilted through at the end. A pantry curry that tastes slow-cooked.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serve
- 860 kcal
Ingredients
Method
Heat the oil in a large deep frying pan or saucepan over medium-high heat. Add the onion with a pinch of salt and cook, stirring, until soft and starting to colour.
Add the garlic, ginger, garam masala, cumin, turmeric and chilli and stir for a minute until fragrant. Add a splash of water if the spices start to catch.
Pour in the tomatoes and coconut milk, add the chickpeas and 1 teaspoon salt, and bring to a lively simmer. Cook, stirring now and then, until slightly thickened.
While the curry simmers, heat the rice according to the packet.
Stir the spinach through the curry a handful at a time until wilted, about 1 minute. Squeeze in the lime juice and taste for salt.
Serve the curry over rice, scattered with coriander, with lime wedges on the side.
Tips
- Mash a few of the chickpeas against the side of the pan as it simmers for a thicker, creamier sauce.
- It keeps in the fridge for 3 days and tastes even better the next day. Freeze it for up to 3 months.
- Use full-fat coconut milk; light coconut milk makes a thinner, less rich sauce.
