Chickpea and Spinach Curry
A mild coconut curry made from tins and a bag of spinach. It is vegan and keeps well in the fridge for 3 days.
- Prep 10 min
- Cook 25 min
- Total 35 min
- Feeds 4
- Main Course
Ingredients
2 tbsp Vegetable oil
Neutral oil with a high smoke point
1 Onion
3 cloves of Garlic
15 g Ginger
2 tbsp Curry powder
Medium curry powder
400 g Chopped tomatoes
One 400 g tin
400 ml Coconut milk
One tin of full-fat coconut milk
480 g Chickpeas
Two 400 g tins, drained weight about 480 g
150 g Spinach
Baby spinach leaves
1 tsp Salt
½ Lemon
Steps
Cook the onion
Heat the oil in a large pan over medium heat. Chop the onion and cook it until soft and golden.
7 min
Add the aromatics
Grate the garlic and ginger into the pan. Add the curry powder and stir for 1 minute so the spices smell toasted.
Simmer
Add the tomatoes, coconut milk, drained chickpeas and salt. Simmer with the lid off and stir from time to time.
15 min
Add the spinach
Stir in the spinach a handful at a time until it wilts.
Season
Squeeze in the lemon juice. Taste and add more salt if you need it. Serve with rice or flatbread.
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