Plat
Chickpea and Spinach Curry
30 minPour 4Nutri-Score B€
B
30 min
30 minChickpea and Spinach Curry
recette de
By The Forkful
@bytheforkful
5 recettes
8 imports
1 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oil (for frying)Épicerie30 ml
onion (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes20 g
ground cumin (ground)Épices5 g- ground coriander (ground)Épices5 g
- garam masala (ground)Épices4 g
- turmeric (ground)Épices2 g
- chilli flakes (to taste)Épices2 g
tomato passata (or chopped tomatoes)Épicerie400 g- coconut milk (full-fat, tinned)Épicerie400 ml
- chickpeas (cooked, drained and rinsed)Épicerie480 g
spinach (fresh, washed)Fruits et légumes200 g
salt (to taste)Épices5 g
basmati rice (to serve)Céréales300 g- Peshawari naan (to serve)Boulangerie4 morceaux
par portion
Nutrition
521kcal
- Glucides
- 61 g
- Protéines
- 16 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
pas à pas
Préparation
- Étape 1
Soften the onion
- Heat the olive oil in a large pan over medium heat.
- Add the onion and cook until soft and translucent.
- Étape 2
Bloom the aromatics and spices
- Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala and chilli flakes.
- Cook until fragrant.
- Étape 3
Build the sauce
- Pour in the tomato passata and coconut milk.
- Season with salt and stir well.
- Bring to a gentle simmer.
- Étape 4
Add chickpeas and spinach
- Stir in the drained chickpeas and simmer until the sauce thickens.
- Add the spinach and cook until wilted.
- Étape 5
Serve
- Serve the curry with fluffy basmati rice and warm Peshawari naan.