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Chickpea & spinach curry recipe



This Middle Eastern vegetarian curry makes a hearty, healthy meal.

10m prep
20m cook
4 servings

15 Ingredients

* 1 tbsp sunflower oil

* 1 onion, chopped

* 2cm piece ginger, finely grated

* 2 garlic cloves, crushed

* 12 curry leaves

* 1 tbsp panch phoran (see note)

* 1 tbsp mild curry powder

* 400ml can of coconut milk

* 2 x 400g cans chickpeas, rinsed, drained

* 250g cherry tomatoes, halved

* 100g baby spinach leaves

* Steamed Basmati rice, and

* Mango chutney, to serve

* Naan bread, to serve

* Coriander leaves, to serve

2 Method / Steps

Step 1

Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, and curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.

Step 2

Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

source – cooking365coza

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