Chickpea & Spinach Curry
Curry de pois chiches aux épinards
25 min · Easy · 380 kcal per serving
Ingredients
For one serving.
- Chickpeas(Pois chiches)250 g
- Spinach(Épinards)150 g
- Coconut milk(Lait de coco)200 ml
- Curry powder(Poudre de curry)2 tbsp
- Onion(Oignon)1
- Garlic(Ail)3 cloves
- Basmati rice(Riz basmati)100 g
Preparation
Step by step, from pantry to plate.
Rinse the basmati rice and cook it in water with a little salt until tender, then drain if needed and keep warm.
Peel and finely chop the onion and garlic.
Heat a little water in a saucepan, add the onion and garlic, and cook until softened.
Stir in the curry powder and cook for about 1 minute to release the flavor.
Add the chickpeas and coconut milk, then season with salt and pepper and simmer gently for 8 to 10 minutes.
Add the spinach and cook just until wilted and bright green.
Serve the chickpea and spinach curry over the warm rice.
Good to know
If the curry seems too thick, add a splash of water while simmering to reach your preferred texture.
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