Chickpea and Spinach Curry

About this recipe

This curry is made almost entirely from the pantry and is on the table in 30 minutes. Onion, garlic and ginger are cooked with warming spices, then simmered with tomatoes, coconut milk and chickpeas. Spinach goes in at the end. Serve with rice.

Method

1. 1

   Step 1

   Cook the rice following the packet instructions.

2. 2

   Step 2

   Heat the oil in a large pan over medium heat. Cook the onion for 5 minutes until soft and golden.

   5 min

3. 3

   Step 3

   Add the garlic, ginger and spices and stir for 1 minute until fragrant.

   1 min

4. 4

   Step 4

   Add the tomatoes, coconut milk and chickpeas. Simmer for 15 minutes, stirring occasionally, until thickened.

   15 min

5. 5

   Step 5

   Stir in the spinach until wilted. Season with salt.

6. 6

   Step 6

   Serve over rice with coriander.