Hoofdgerecht
Chickpea and Spinach Curry
30 minVoor 4Nutri-Score B€
B
30 min
30 minChickpea and Spinach Curry
recept van
By The Forkful
@bytheforkful
5 recepten
8 imports
1 keer gekookt
wat je nodig hebt
Ingrediënten
olive oil (for frying)Voorraadkast30 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (crushed)Groente en fruit3 stukken
ginger (grated)Groente en fruit20 g
ground cumin (ground)Kruiden en specerijen5 g- ground coriander (ground)Kruiden en specerijen5 g
- garam masala (ground)Kruiden en specerijen4 g
- turmeric (ground)Kruiden en specerijen2 g
- chilli flakes (to taste)Kruiden en specerijen2 g
tomato passata (or chopped tomatoes)Voorraadkast400 g- coconut milk (full-fat, tinned)Voorraadkast400 ml
- chickpeas (cooked, drained and rinsed)Voorraadkast480 g
spinach (fresh, washed)Groente en fruit200 g
salt (to taste)Kruiden en specerijen5 g
basmati rice (to serve)Granen300 g- Peshawari naan (to serve)Bakkerij4 stukken
per portie
Voedingswaarden
521kcal
- Koolhydraten
- 61 g
- Eiwitten
- 16 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
stap voor stap
Bereiding
- Stap 1
Soften the onion
- Heat the olive oil in a large pan over medium heat.
- Add the onion and cook until soft and translucent.
- Stap 2
Bloom the aromatics and spices
- Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala and chilli flakes.
- Cook until fragrant.
- Stap 3
Build the sauce
- Pour in the tomato passata and coconut milk.
- Season with salt and stir well.
- Bring to a gentle simmer.
- Stap 4
Add chickpeas and spinach
- Stir in the drained chickpeas and simmer until the sauce thickens.
- Add the spinach and cook until wilted.
- Stap 5
Serve
- Serve the curry with fluffy basmati rice and warm Peshawari naan.