Chickpea curry
Creamy chickpea curry with coconut milk, tomatoes and spinach.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 150 g spinach
- 100 g onions
- 5 g curry powder
- 15 ml sunflower oil
- 300 ml coconut milk
- 400 g cooked chickpeas (drained weight)
- 200 g tinned chopped tomatoes
Preparation
Peel and finely slice the onion. Rinse and drain the cooked chickpeas. Wash the spinach and remove the thick stalks.
150 g spinach100 g onions400 g cooked chickpeas (drained weight)- knife
- colander
Heat the oil and fry the onion for 5 minutes. Add the curry powder and stir for 30 seconds. Add the chickpeas, tomatoes and coconut milk; simmer for 15 minutes.
5 g curry powder15 ml sunflower oil300 ml coconut milk200 g tinned chopped tomatoes- sauté pan
- spatula
Add the spinach and stir for 3 to 5 minutes, until wilted.
- sauté pan
- spatula
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration