Spinach and Chickpea Curry

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

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
Gluten-free
Vegan
Street Food
Spicy
Tibet

Ingredients

Method