Chickpea Curry with Spinach

Mmm… tender spinach and flavorful chickpeas in a creamy coconut sauce. To prepare this very simple and tasty vegetarian dish, youll only need 30 minutes!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 teaspoon Spices, curry powder

  • 1 piece Onion, raw

  • 400 ml Coconut milk

  • 400 g Chickpea, cooked

  • 200 g Spinach, raw

  • 0.5 teaspoons Salt, table

  • pieces Juice, lemon

Steps

  1. Drain the chickpeas from the can, rinse under running water, and drain. Peel the onion and chop it into pieces. Wash the spinach, drain, and dry. Roughly chop it with a knife.

  2. Heat oil in a wok (or deep pan) and quickly sauté the curry. When the spices become aromatic, add the chopped onion to the pan and sauté it for 5 to 7 minutes, stirring until it becomes translucent.

  3. Pour the coconut cream into the wok. Use a spatula to scrape the bottom well to release any bits that formed while sautéing the onion. Simmer gently for 12 to 15 minutes, allowing the sauce to thicken slightly and the onion to soften almost completely. If the sauce thickens too quickly, add a little water.

  4. Add the drained chickpeas and roughly chopped spinach to the wok. Cook over medium heat for another 1 to 2 minutes, until the chickpeas are heated through and the spinach wilts and softens. Season to taste with salt and lemon juice.

  5. Serve the prepared curry in deep bowls or plates. Offer flatbreads or cooked rice on the side.

Nutrition Information (Per 100g)

  • Calories: 126.97 kcal
  • Fat: 3.8 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 16.97 g
    • Sugars: 2.72 g
  • Protein: 5.02 g
  • Fiber: 4.62 g

Advice

Instead of oil, you can use coconut fat.