Chickpea and Spinach Curry
Recipe by gingham
A pantry curry with coconut milk and a big handful of greens, on the table in about half an hour.
Ingredients
- 2 tbsp neutral oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tsp kosher salt
- 5 oz baby spinach
- 1 lime, juiced
- Cooked rice or warm naan, to serve
- A handful of cilantro, to serve
Method
Heat the oil in a large pot over medium heat. Cook the onion with a pinch of salt until soft and starting to brown, about 8 minutes.
Add the garlic, ginger, curry powder, and cumin and stir for 1 minute, until fragrant. If anything starts to stick, add a splash of water.
Pour in the tomatoes and coconut milk, then add the chickpeas and salt. Bring to a simmer and cook, stirring now and then, for 12 to 15 minutes, until a little thicker.
Stir in the spinach a handful at a time, letting each one wilt before adding the next.
Squeeze in the lime juice, taste for salt, and serve over rice or with naan, with cilantro on top.
Notes from the source
Mash a few chickpeas against the side of the pot for a thicker sauce. It tastes even better the next day.