Chickpeas and Spinach in a Coconut Curry | Recipe

A creamy curry based on chickpeas, spinach and coconut milk. The spices add a bit of sting and the tomatoes some acidity to balance it out. Taste wise it’s somewhere between India and Thailand without necessarily being from either.

For two you’ll need 200 g chickpeas, 250 ml coconut milk, 2-3 tomatoes, 50 g fresh spinach, 1 tsp Garam Masala, 1/4 tsp turmeric powder, 1/4 tsp cajun pepper, 1/2 tsp ground coriander seeds, 1 1/2 cm fresh ginger, 3 cloves of garlic, 1 onion, oil and salt.

Peel, halve and slice the onion. Peel and finely grate the ginger. Peel the garlic. Chop the tomatoes.

Heat some oil in a skillet on medium and let the sliced onion fry until browned and caramelised.

Add the ginger and pressed garlic. Sauté quickly until fragrant, then add the chickpeas and spices and fry until aromatic.

Add the coconut milk, chopped tomatoes and spinach and let simmer until the tastes gel. Add salt to taste.

Serve with basmati rice.

List of ingredients