Chickpea & spinach curry

Cooking Vegetarian Chickpea & spinach curry

This Middle Eastern vegetarian curry makes a hearty, healthy meal.

Lables: High fibre Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
  2. Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

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1 tbsp sunflower oil
1 onion, chopped
2cm piece ginger, finely grated
2 garlic cloves, crushed
12 curry leaves
1 tbsp panch phoran
1 tbsp mild curry powder
400ml can coconut milk
2 x 400g cans chickpeas, rinsed, drained
250g cherry tomatoes, halved
100g baby spinach leaves
Steamed Basmati rice, mango chutney, naan bread and coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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