Spinach and Chickpea Curry

Name: Spinach and Chickpea Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 400 g/14 oz canned spinach, drained or 200 g/7 oz frozen spinach; cooked rice or flatbreads, to serve; 1½ tsp salt; 1½ tsp ground turmeric; 4 tbsp vegetable oil; 1½ tsp cumin seeds; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated; 400 g/14 oz canned chickpeas/garbanzo beans, drained and rinsed; 50 g/1¾ oz creamed coconut; 2 tbsp garam masala; 400 g/14 oz canned chopped tomatoes; ½ tsp chilli powder; 1 tsp sugar; 1 onion, finely chopped; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 1 small bunch fresh coriander/cilantro, roughly chopped; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

It is these kind of lob-in-a-pan-and-make-magic dishes that are packed with flavour and yet can be conjured up in minutes from sleeping ingredients that I find particularly satisfying. This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice.

Ingredients

Asia
India
Side dish
Main course
Vegan

Ingredients

Method