Community recipe
Chickpea Coconut Curry
Creamy coconut chickpea curry with warming spices, tomatoes, and spinach, ready in about half an hour.
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- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlics, minced
- 2 tbsp curry powders
- 800 g chickpeas, drained
- 400 g diced tomatos
- 400 ml coconut milks
- 140 g baby spinaches
Make it
Instructions
- 01
Bloom the spices
Ingredients: 1 tbsp olive oil, 1 item yellow onion, diced, 3 items garlics, minced, 2 tbsp curry powder. Cook the onion in olive oil until soft. Add the garlic and curry powder and stir until fragrant.
- 02
Simmer
Ingredients: 800 g chickpea, drained, 400 g diced tomato, 400 ml coconut milk. Add the chickpeas, tomatoes, and coconut milk. Simmer uncovered until the sauce is creamy.
- 03
Wilt the spinach
Ingredients: 140 g baby spinach. Fold in the spinach and cook just until wilted. Season to taste.
