Spinach and Chickpea Curry

Name: Spinach and Chickpea Curry
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 1 teaspoon salt; 2 teaspoons Madras curry powder; 1 x 400 ml (14 fl oz) tin of coconut milk; 1 red onion, finely chopped; Coriander (cilantro) sprigs, to garnish; 6 cm (2½ inch) piece of ginger, washed but not peeled, finely chopped; 100 g (3½ oz) frozen spinach – optional; 200 g (7 oz) baby spinach leaves, including stems; 2 large garlic cloves, finely chopped; 2 tomatoes, diced; 2 tablespoons cooking oil; 200 g (1 cup) dried chickpeas or 2 x 400 g (14 oz) tins of chickpeas; 1½ teaspoon turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Yeshi learned to cook this dish in India, and it has become Taste Tibet’s most popular vegan curry. It is easy to make, light on the stomach and seriously wholesome. Serve it with Yeshi’s dal and basmati rice, as we do at our festival stall.

Ingredients

Asia
China
Vegan
Tibet
Gluten-free
Spicy
Street Food

Ingredients

Method