Chickpea Spinach Curry


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A flavorful and nutritious curry made with chickpeas and spinach, simmered in a creamy coconut milk sauce.

Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 200g spinach leaves, washed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tomato, diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper optional
  • 400ml coconut milk
  • Salt to taste
  • 1 tablespoon oil

Instructions:

Heat oil in a large pan over medium heat

Add chopped onion, garlic, and ginger

Saut until onion is translucent

Add diced tomato, curry powder, cumin, coriander, turmeric, and cayenne pepper

Cook for 2 minutes

Pour in coconut milk and bring to a simmer

Add chickpeas and spinach leaves

Cook until spinach wilts and chickpeas are heated through, about 5-7 minutes

Season with salt to taste

Serve hot with rice or naan bread


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