Chickpea and Spinach Curry

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice thoroughly. Put it in a saucepan with the water and salt, bring to a boil, then cover and cook over low heat for about 12 minutes, until the water has been absorbed. Remove from the heat and keep covered and warm.

   225 g Basmati rice350 ml Water1 tsp Salt
2. 2

   While the rice is cooking, heat the oil in a large pot. Sauté the onion for 3 to 4 minutes, until translucent. Add the garlic and ginger and sauté for 1 minute.

   1 medium, finely chopped Onion2 cloves, finely chopped Garlic20 g, finely grated Ginger2 tbsp Vegetable oil
3. 3

   Stir in the curry powder and cumin and toast for about 30 seconds, until fragrant. This brings out their flavour without burning the spices.

   2 tsp Mild curry powder1 tsp Ground cumin
4. 4

   Stir in the chopped tomatoes, coconut milk and chickpeas. Bring to a boil, then simmer uncovered for 8 minutes, until the sauce has thickened slightly.

   400 g Chopped tomatoes400 ml Coconut milk480 g drained weight, rinsed Chickpeas
5. 5

   Fold in the baby spinach a handful at a time and cook for 2 to 3 minutes, until wilted. Season with the lime juice, salt and pepper. The curry is ready when the chickpeas are hot and the sauce is creamy.

   200 g Baby spinach1 tbsp Lime juice¾ tsp Saltto taste Black pepper
6. 6

   Fluff the rice with a fork and serve the curry immediately over or alongside it.

   225 g Basmati rice

Origin & History

Chickpea curries are part of India's diverse home cooking tradition and are prepared with different spice blends depending on the region. The combination of legumes, tomatoes and leafy greens is especially popular in modern, plant-forward versions.