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Chickpea and Spinach Curry
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Chickpea and Spinach Curry

30 Min.Für 4Nutri-Score B€
von @bytheforkful8 Importe1 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • olive oil (for frying)Vorräte30 ml
  • onion (finely chopped)Obst & Gemüse1 Stück
  • garlic (crushed)Obst & Gemüse3 Stücke
  • ginger (grated)Obst & Gemüse20 g
  • ground cumin (ground)Gewürze5 g
  • ground coriander (ground)Gewürze5 g
  • garam masala (ground)Gewürze4 g
  • turmeric (ground)Gewürze2 g
  • chilli flakes (to taste)Gewürze2 g
  • tomato passata (or chopped tomatoes)Vorräte400 g
  • coconut milk (full-fat, tinned)Vorräte400 ml
  • chickpeas (cooked, drained and rinsed)Vorräte480 g
  • spinach (fresh, washed)Obst & Gemüse200 g
  • salt (to taste)Gewürze5 g
  • basmati rice (to serve)Getreide300 g
  • Peshawari naan (to serve)Backwaren4 Stücke

pro Portion

Nährwerte

521kcal

Kohlenhydrate
61 g
Eiweiß
16 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Soften the onion

    • Heat the olive oil in a large pan over medium heat.
    • Add the onion and cook until soft and translucent.
    Schritt 1

  2. Bloom the aromatics and spices

    • Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala and chilli flakes.
    • Cook until fragrant.
    Schritt 2

  3. Build the sauce

    • Pour in the tomato passata and coconut milk.
    • Season with salt and stir well.
    • Bring to a gentle simmer.
    Schritt 3

  4. Add chickpeas and spinach

    • Stir in the drained chickpeas and simmer until the sauce thickens.
    • Add the spinach and cook until wilted.
    Schritt 4

  5. Serve

    • Serve the curry with fluffy basmati rice and warm Peshawari naan.
    Schritt 5
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