Name: Spinach and Chickpea Curry
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 2 tomatoes, diced; 200 g (1 cup) dried chickpeas or 2 x 400 g (14 oz) tins of chickpeas; Coriander (cilantro) sprigs, to garnish; 1½ teaspoon turmeric; 2 large garlic cloves, finely chopped; 2 tablespoons cooking oil; 1 x 400 ml (14 fl oz) tin of coconut milk; 200 g (7 oz) baby spinach leaves, including stems; 2 teaspoons Madras curry powder; 1 teaspoon salt; 1 red onion, finely chopped; 100 g (3½ oz) frozen spinach – optional; 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

Spinach and Chickpea Curry

Ingredients

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