Main
Chickpea and Spinach Curry
30 minServes 4Nutri-Score B€
B
30 min
30 minChickpea and Spinach Curry
what you need
Ingredients
olive oil (for frying)Pantry30 ml
onion (finely chopped)Produce1 piece
garlic (crushed)Produce3 pieces
ginger (grated)Produce20 g
ground cumin (ground)Spices5 g- ground coriander (ground)Spices5 g
- garam masala (ground)Spices4 g
- turmeric (ground)Spices2 g
- chilli flakes (to taste)Spices2 g
tomato passata (or chopped tomatoes)Pantry400 g- coconut milk (full-fat, tinned)Pantry400 ml
- chickpeas (cooked, drained and rinsed)Pantry480 g
spinach (fresh, washed)Produce200 g
salt (to taste)Spices5 g
basmati rice (to serve)Grains300 g- Peshawari naan (to serve)Bakery4 pieces
per serving
Nutrition
521kcal
- Carbs
- 61 g
- Proteins
- 16 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Saucepan
step by step
Method
- Step 1
Soften the onion
- Heat the olive oil in a large pan over medium heat.
- Add the onion and cook until soft and translucent.
- Step 2
Bloom the aromatics and spices
- Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala and chilli flakes.
- Cook until fragrant.
- Step 3
Build the sauce
- Pour in the tomato passata and coconut milk.
- Season with salt and stir well.
- Bring to a gentle simmer.
- Step 4
Add chickpeas and spinach
- Stir in the drained chickpeas and simmer until the sauce thickens.
- Add the spinach and cook until wilted.
- Step 5
Serve
- Serve the curry with fluffy basmati rice and warm Peshawari naan.