Indian-inspired
Chickpea & spinach curry
Mild spices, coconut milk and a comforting bowl of rice.
- Preparation
- 10 min
- Cooking
- 20 min
- servings
- 2
Ingredients
- 240 g drained cooked chickpeas
- 150 g spinach
- 200 ml coconut milk
Ingredients
2 servings
- 240 g drained cooked chickpeas
- 150 g spinach
- 200 ml coconut milk
- 150 g basmati rice
- 1 onion
- 1 garlic clove
- 2 tsp mild curry powder
- 1 tbsp oil
- ¼ tsp salt
Let’s cook
- Cook the rice following the packet instructions and keep covered.
- Chop the onion and garlic. Soften the onion in the oil for 5 minutes. Add garlic and curry powder for 1 minute.
- Pour in the coconut milk and 100 ml water. Add rinsed chickpeas and salt; simmer for 10 minutes.
- Stir in the spinach and cook for 3 minutes until wilted. Serve with rice.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.