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Chickpea curry with coconut milk and spinach

One-pan chickpea curry with coconut milk, tomatoes and spinach, served with rice.

30 min easy 4 servings
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Chickpea curry with coconut milk and spinach

Step by step

Instructions

0 z 7
Kitchen tip

The biggest shortcut is to have the rice cooked in advance and use canned chickpeas. You can chop the onion, garlic and ginger in the morning, store them in a container and start frying straight away in the evening.

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Variants and alternatives

Use frozen leaf spinach instead of baby spinach. Add it a few minutes earlier and let the sauce simmer again. For a heartier version, add sweet potatoes cut into cubes. Cook them in the sauce for about 12 minutes before adding the spinach. If you prefer a milder taste, skip the chili and replace part of the curry powder with sweet paprika.

Approximate per serving

Nutritional values

Energie550 kcalProteins17 gSacharidy82 gTuky16 g

30 dní Plus zdarma · bez platební karty

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