Quick Chickpea and Spinach Curry

If you’re looking for a 10-minute curry dish, this Quick Chickpea and Spinach Curry is absolutely ideal.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach leaves, washed and dried
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can chopped tomatoes
• 1/2 cup coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil
• Salt and pepper to taste
• fresh coriander, chopped for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onion and cook for 2 minutes until softened.
3. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
4. Stir in the curry powder, ground cumin, ground coriander, turmeric, and red pepper flakes and cook for 1 minute.
5. Add the drained chickpeas and chopped tomatoes to the pan. Stir to combine.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Reduce the heat to low and let it simmer for 3-4 minutes, allowing the flavours to meld together.
8. Stir in the fresh spinach leaves and cook until they are wilted, about 2 minutes.
9. Season the curry with salt and pepper to taste.
10. Serve the chickpea and spinach curry over cooked rice or with naan bread.
11. Garnish with chopped fresh coriander.