United Kingdom

Chickpea and spinach coconut curry

Name: Chickpea and spinach coconut curry
Total time: 30 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 2 cans (about 3 cups) drained chickpeas, boiled; 3/4 cup thick coconut milk; 4 big handfuls spinach; 1 1/2 tbsp cooking oil (vegetable oil); 1 tsp cumin seeds; 1 large chopped onion; 3 cloves minced garlic; 1 inch grated ginger; 2 large chopped tomato; 1/2 tsp turmeric (ground turmeric); 1 tsp kashmiri chilli powder; 1 1/2 tsp coriander powder (ground coriander); 1 tsp garam masala; 2/3 cup water; Salt, to taste; 2 tsp lemon juice; Coriander leaves (cilantro), to finish

Pantry chickpeas, a bag of spinach and a tin of coconut milk. Thirty minutes to a bowl of joy.

30 minTime

15 gProtein each

mediumSpice

Chana meets the coconut tin2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas, spinach and coconut. The weeknight curry of a thousand blogs.

The original

413kcalsame

15 gproteinsame

14 gfibresame

30minutessame

The original chickpea coconut curry.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans (about 3 cups), drained

Thick coconut milk¾ cup

Spinach4 big handfuls

Cooking oil (vegetable oil)1½ tbsp

Cumin seeds1 tsp

Onion1 large, chopped

Garlic3 cloves, minced

Ginger2.5 cm, grated

Tomato2 large, chopped

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala1 tsp

Water⅔ cup

Saltto taste

Lemon juice2 tsp

Coriander leaves (cilantro)to finish

Method

4 steps

1Crackle the cumin in hot oil, then fry the onion until golden. Add garlic and ginger.
2Add the tomatoes and powdered spices and cook until soft and jammy.
3Add the chickpeas and water and simmer. Crush a few chickpeas with the spoon.
4Pour in the coconut milk, stir in the spinach and simmer just until wilted. Finish with garam masala, lemon and coriander.

Serve it like this

Serve in deep bowls over basmati rice or with warm naan, with a wedge of lemon and a scatter of coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Chickpea and spinach coconut curry

Pantry chickpeas, a bag of spinach and a tin of coconut milk. Thirty minutes to a bowl of joy.

30 minTime

15 gProtein each

mediumSpice

Chana meets the coconut tin2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas, spinach and coconut. The weeknight curry of a thousand blogs.

The original

413kcalsame

15 gproteinsame

14 gfibresame

30minutessame

The original chickpea coconut curry.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans (about 3 cups), drained

Thick coconut milk¾ cup

Spinach4 big handfuls

Cooking oil (vegetable oil)1½ tbsp

Cumin seeds1 tsp

Onion1 large, chopped

Garlic3 cloves, minced

Ginger2.5 cm, grated

Tomato2 large, chopped

Turmeric (ground turmeric)½ tsp

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala1 tsp

Water⅔ cup

Saltto taste

Lemon juice2 tsp

Coriander leaves (cilantro)to finish

Method

4 steps

1Crackle the cumin in hot oil, then fry the onion until golden. Add garlic and ginger.
2Add the tomatoes and powdered spices and cook until soft and jammy.
3Add the chickpeas and water and simmer. Crush a few chickpeas with the spoon.
4Pour in the coconut milk, stir in the spinach and simmer just until wilted. Finish with garam masala, lemon and coriander.

Serve it like this

Serve in deep bowls over basmati rice or with warm naan, with a wedge of lemon and a scatter of coriander.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chickpea and spinach coconut curry

Make it your way

Ingredients

Method

Chickpea and spinach coconut curry

Make it your way

Ingredients

Method

Make it a meal