Chickpea Spinach Coconut Curry
Tender chickpeas simmered in a velvety tomato-coconut gravy warm with cumin, ginger, and turmeric, with handfuls of spinach wilted in at the end. Mellow and creamy, brightened with a squeeze of lime.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oil in a wide, heavy pot over medium heat. Add the cumin seeds and let them sizzle 30–45 seconds until a shade darker and fragrant. Add the onion with a pinch of salt and cook 8–10 minutes, stirring often, until soft and light golden at the edges.
Add the garlic, ginger, and green chile and cook 1 minute. Add the coriander, turmeric, and garam masala and stir constantly for 45–60 seconds so the spices fry in the oil without scorching. Splash in a tablespoon of water if they start to stick.
Add the crushed tomatoes and cook 5 minutes until they darken and thicken slightly. Stir in the coconut milk and chickpeas, season with 1 teaspoon salt, and bring to a gentle simmer. Cook uncovered 15 minutes, stirring occasionally, until the sauce thickens and some chickpeas begin to crack. Mash a few against the pot wall to thicken the gravy.
Stir in the spinach a handful at a time; it wilts in 1–2 minutes. Take off the heat, squeeze in the lime, and adjust salt. Serve over basmati rice scattered with cilantro.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.