One-pot creamy chickpea and spinach curry

One-pot creamy chickpea and spinach curry

Based on 39 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Here is a recipe that ticks lots of boxes: It takes just 30 minutes to make, it happens to be vegan and gluten-free, and it’s light on the budget. Plus, it’s delicious, nourishing and comforting! The gravy for this curry is a riff on my jammy eggs and kale recipe which is in turn a riff on a Charmaine Solomon recipe. It’s proof that good ideas keep on giving: so use the gravy to suit what you have on hand: eggs, other greens, cauliflower, sweet potato, and so on."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
canned chickpeas
75 g
baby spinach
½
onion
cloves
garlic
10 g
ginger
½
green chili
¼
lemon
1 tbsp
vegetable oil
1 tsp
ground turmeric
1 tsp
garam masala
150 ml
water
200 ml
coconut milk
½ pinch
sugar
salt
pepper
basmati rice (for serving)
MetricImperial

Utensils

knife, cutting board, citrus press, pot (large, heavy-bottomed), cooking spoon

How-To Videos

how-to-cook-basmati-rice

How to cook basmati rice

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal381
Protein9 g
Fat30 g
Carb26 g
  • Step 1/3

    Finely dice onion. Crush garlic with the flat side of the knife until broken up and sticky. Peel and finely mince ginger. Slice green chilli, if using. Wash and drain baby spinach. Zest and juice the lemon.
    • ½ onion
    • cloves garlic
    • 10 g ginger
    • ½ green chili
    • 75 g baby spinach
    • ¼ lemon
    • knife
    • cutting board
    • citrus press

    Finely dice onion. Crush garlic with the flat side of the knife until broken up and sticky. Peel and finely mince ginger. Slice green chilli, if using. Wash and drain baby spinach. Zest and juice the lemon.

  • Step 2/3

    Add vegetable oil (or coconut oil) to a medium-sized heavy-based pot over medium high-heat. Once hot, add the onion, garlic, ginger and a pinch of salt and saute until soft, approx. 5 min. Next, add the chickpeas, and the ground turmeric, garam masala, sliced green chilli, and a decent grinding of black pepper. Fry for approx. 3 min, until fragrant.
    • 1 tbsp vegetable oil
    • 200 g canned chickpeas
    • 1 tsp ground turmeric
    • 1 tsp garam masala
    • salt
    • pepper
    • pot (large, heavy-bottomed)
    • cooking spoon

    Add vegetable oil (or coconut oil) to a medium-sized heavy-based pot over medium high-heat. Once hot, add the onion, garlic, ginger and a pinch of salt and saute until soft, approx. 5 min. Next, add the chickpeas, and the ground turmeric, garam masala, sliced green chilli, and a decent grinding of black pepper. Fry for approx. 3 min, until fragrant.

  • Step 3/3

    Add water and scrape the bottom of the pot. Bring to a boil, letting it cook on a high simmer for approx. 5 min. Next, add coconut milk, season with salt and a pinch of sugar. Then reduce heat to medium, and cook, with the lid half on, for approx. 10 min. At the end of this cooking time, add lemon zest, and then juice, to taste. Turn off the heat, add the baby spinach and stir well. Then, place the lid on and leave the spinach to wilt for approx. 5 min. Serve with basmati rice, and extra green chili on top, if desired. Enjoy!
    • 150 ml water
    • 200 ml coconut milk
    • ½ pinch sugar
    • salt
    • basmati rice (for serving)

    Add water and scrape the bottom of the pot. Bring to a boil, letting it cook on a high simmer for approx. 5 min. Next, add coconut milk, season with salt and a pinch of sugar. Then reduce heat to medium, and cook, with the lid half on, for approx. 10 min. At the end of this cooking time, add lemon zest, and then juice, to taste. Turn off the heat, add the baby spinach and stir well. Then, place the lid on and leave the spinach to wilt for approx. 5 min. Serve with basmati rice, and extra green chili on top, if desired. Enjoy!

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