20-Minute Chickpea and Spinach Curry
Ingredients
- 1 red onion
- 4 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt and pepper
- 14 ounces canned chickpeas
- 1 roma tomato
- 1 tablespoon tomato paste
- 14 ounces canned coconut milk
- 6 cups spinach
- Sriracha or chili garlic sauce, to taste
- 1 lime
- 1/4 cup fresh cilantro
- 1 cup basmati rice
- 1 bunch kale
Preparation
Heat a small amount of oil or water in a large skillet. Add onion and sauté for 3-4 minutes until translucent. Add garlic and ginger and sauté until fragrant.
Add a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.
Add tomato paste, chickpeas, and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.
Taste and season with salt, pepper, chili sauce, or lime juice if desired.
Serve hot on top of rice and kale with a garnish of fresh cilantro.
Accompaniment
Cook the basmati rice according to package instructions.
Chop the kale and massage it with oil and lemon juice.
Notes
This recipe serves 4 people.
Can be served with rice, quinoa, or naan.
