Chickpea Spinach Curry

⏱ 30 min · 🍽 4 Portionen · 🧂 12 Zutaten

Zutaten

  • 240 g basmati rice
  • 2 can chickpeas (400 g each, 240 g drained)
  • 1 can coconut milk (400 ml)
  • 150 g baby spinach
  • 1 piece onion
  • 3 cloves garlic
  • 20 g fresh ginger
  • 10 g curry powder
  • 30 g tomato paste
  • 15 ml canola oil
  • 1 piece lime
  • 1 pinch salt

Zubereitung

  1. Rinse the basmati rice and cook it, covered, in 1.5 times its volume of salted water over low heat until tender and fluffy.
  2. Finely chop the onion, garlic, and ginger and sweat them in the oil over medium heat until soft. Stir in the curry powder and tomato paste and toast briefly until fragrant.
  3. Stir in the drained chickpeas and coconut milk and let the curry simmer gently until the sauce thickens slightly. Season with salt.
  4. Fold in the spinach and let it just wilt. Brighten with the juice of half the lime, then serve over the rice with the remaining lime cut into wedges.
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Chickpea Spinach Curry
📖 Culinse
curryveganquickeasy

Chickpea Spinach Curry

A creamy curry of chickpeas, coconut milk, and fresh spinach — on the table in 25 minutes and cooked almost entirely from pantry staples..

⏱

Kochzeit

30 min

🍽

Portionen

4

🧂

Zutaten

12

Original ansehen ↗

Nährwerte

pro Portion

580 kcal

Kalorien

16 g

Eiweiß

24 g

Fett

76 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Rinse the basmati rice and cook it, covered, in 1.5 times its volume of salted water over low heat until tender and fluffy.

  2. 2

    Finely chop the onion, garlic, and ginger and sweat them in the oil over medium heat until soft. Stir in the curry powder and tomato paste and toast briefly until fragrant.

  3. 3

    Stir in the drained chickpeas and coconut milk and let the curry simmer gently until the sauce thickens slightly. Season with salt.

  4. 4

    Fold in the spinach and let it just wilt. Brighten with the juice of half the lime, then serve over the rice with the remaining lime cut into wedges.