Indian·Dinner0.0(0)Golden Chickpea and Spinach CurryA comforting, fragrant plant-based curry cooked in creamy coconut milk and gently spiced curry powder, served alongside fluffy jasmine rice.LactoseNutsVegetarianVeganGluten-freeDairy-freeCooksy10 + 20 minEasy4 servings11 ingr. Nutrient insightsProtein (jasmine rice, onion, garlic, ginger, curry powder, crushed tomatoes, coconut milk, chickpeas, spinach) – Vital for muscle repair and overall body maintenance.Carbohydrates (jasmine rice, onion, garlic, ginger, curry powder, crushed tomatoes, coconut milk, chickpeas, spinach) – Provides energy to fuel daily activities.Fat (jasmine rice, rapeseed oil, onion, garlic, ginger, curry powder, crushed tomatoes, coconut milk, chickpeas, spinach) – Provides energy and helps absorb fat-soluble vitamins.Show all (14)Unlock with membershipPreview 0 Save to cookbookMethod1Rinse jasmine rice thoroughly and cook with 450 ml water according to package instructions, about 12 minutes, then let rest covered.2Chop onion finely, and mince garlic and peeled ginger. Heat rapeseed oil in a heavy saucepan over medium heat.3Sauté the onion, garlic, and ginger for 3-4 minutes until translucent. Stir in curry powder and salt, toasting for 1 minute until aromatic.4Pour in crushed tomatoes and coconut milk. Drain chickpeas and add them to the pot. Simmer gently uncovered for 10-12 minutes to develop flavours.5Fold in fresh spinach and cook for 2 minutes until wilted. Taste and adjust salt, then serve hot over jasmine rice.Rate this recipe0.0 / 5 · 0 ratingsWhat’s Cooking in the Comments?You’re responsible for the content of your comments. Please be respectful and keep this a welcoming place for every cook.SendNo comments yet.Similar recipesExplore more →View recipeCooksyIndian Spiced Red Lentil Dal with SpinachVegan35 min(0)0View recipeCooksyCrispy Halloumi and Roasted Pepper Quinoa BowlDinner35 min(0)0View recipeCooksyCharred Eggplant and Chickpea Salad with TahiniGrill30 min(0)0
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