EST. TIME: 30 MIN · SERVES 3
A warming creamy curry with chickpeas, spinach and fragrant spices.
Ingredients
- 1 can (400 g) chickpeas, drained
- 250 ml coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1½ tbsp mild curry powder
- 200 g crushed tomatoes
- 2 handfuls spinach; oil, salt
- Cooked basmati rice, to serve
Method
- Soften onion in 1 tbsp oil for 5 minutes. Add garlic, ginger and curry powder; cook 1 minute.
- Stir in crushed tomatoes and simmer for 4 minutes.
- Add chickpeas and coconut milk; simmer gently for 12–15 minutes.
- Fold through spinach until wilted. Season to taste and spoon over hot rice.
Kitchen note: For more heat, add a pinch of chilli flakes.