Plato principal
Chickpea and Spinach Curry
30 minPara 4Nutri-Score B€
B
30 min
30 minChickpea and Spinach Curry
receta de
By The Forkful
@bytheforkful
5 recetas
8 importaciones
1 vez cocinada
lo que necesita
Ingredientes
olive oil (for frying)Despensa30 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
ginger (grated)Frutas y verduras20 g
ground cumin (ground)Especias5 g- ground coriander (ground)Especias5 g
- garam masala (ground)Especias4 g
- turmeric (ground)Especias2 g
- chilli flakes (to taste)Especias2 g
tomato passata (or chopped tomatoes)Despensa400 g- coconut milk (full-fat, tinned)Despensa400 ml
- chickpeas (cooked, drained and rinsed)Despensa480 g
spinach (fresh, washed)Frutas y verduras200 g
salt (to taste)Especias5 g
basmati rice (to serve)Cereales300 g- Peshawari naan (to serve)Panadería4 piezas
por ración
Nutrición
521kcal
- Carbohidratos
- 61 g
- Proteínas
- 16 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Cazo
paso a paso
Preparación
- Paso 1
Soften the onion
- Heat the olive oil in a large pan over medium heat.
- Add the onion and cook until soft and translucent.
- Paso 2
Bloom the aromatics and spices
- Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala and chilli flakes.
- Cook until fragrant.
- Paso 3
Build the sauce
- Pour in the tomato passata and coconut milk.
- Season with salt and stir well.
- Bring to a gentle simmer.
- Paso 4
Add chickpeas and spinach
- Stir in the drained chickpeas and simmer until the sauce thickens.
- Add the spinach and cook until wilted.
- Paso 5
Serve
- Serve the curry with fluffy basmati rice and warm Peshawari naan.