Chickpea Spinach Curry
A vegan curry of chickpeas simmered in coconut milk, warmed with turmeric and garam masala and finished with spinach.
Ingredients12
- Chickpeas (canned)400g
- Baby Spinach150g
- Onion1 Stück
- Garlic Cloves3 Stück
- Ginger20g
- Chili Pepper, Green1 Stück
- Lemons0.5 Stück
- Vegetable Oil2 EL
- Turmeric2 TL
- Garam Masala2 TL
- Coconut Milk400ml
- Basmati Rice200g
Instructions
- 1
Chop the onion, garlic, and ginger fine and sweat them in hot oil until soft but not browned.
- 2
Add the chickpeas along with the turmeric, chile, and garam masala, and toast everything until the spices smell deep and nutty.
- 3
Pour in the water and coconut milk and let the curry simmer over low heat so the flavors come together.
- 4
Stir in the lemon juice and add the spinach at the very end, wilting it only briefly to keep its color.
- 5
Spoon the curry, steaming hot, over a bed of fluffy basmati rice.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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