Creamy Chickpea & Spinach Coconut Curry Recipe

About this recipe

A rich and creamy chickpea curry simmered in coconut milk with vibrant spinach and aromatic spices, perfect for a comforting dinner.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 250 g Spinach
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Coriander Powder
• - Red Chilli
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Heat vegetable oil in a pan over medium heat and sauté chopped onions until translucent.
2. 2. Add minced garlic and grated ginger, stirring for 1-2 minutes until fragrant.
3. 3. Mix in turmeric, cumin, coriander, and chili powder, cooking for another minute.
4. 4. Stir in chopped tomatoes and cook until they soften and release their juices.
5. 5. Add cooked chickpeas and combine well with the spices and tomato mixture.
6. 6. Pour in coconut milk and water, bringing the mixture to a gentle simmer.
7. 7. Add fresh spinach leaves and cook until wilted, stirring occasionally.
8. 8. Season with salt and adjust spices to taste, allowing the flavors to meld for 5 minutes.
9. 9. Turn off the heat and let the curry rest for 2 minutes before serving.
10. 10. Serve hot with steamed rice or flatbread for a hearty dinner.