Spinach and Chickpea Curry

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

Ingredients

Method