Creamy Spinach And Chickpea Curry Recipe

About this recipe

A rich and flavorful curry with tender chickpeas and vibrant spinach, simmered in a creamy spiced coconut base. Perfect for a hearty and satisfying dinner.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add finely chopped onions and sauté until golden brown, around 5 minutes.
3. 3. Stir in minced garlic and grated ginger, cooking for another 1 minute.
4. 4. Add turmeric, coriander powder, red chili powder, and garam masala, mixing well.
5. 5. Pour in the pureed tomatoes and cook until the mixture thickens, about 5 minutes.
6. 6. Add boiled chickpeas and toss in the spice mixture to coat evenly.
7. 7. Pour in the coconut milk, stirring to combine, and simmer for 5 minutes.
8. 8. Add fresh spinach leaves and cook until wilted, around 3 minutes.
9. 9. Season the curry with salt and adjust spices if needed.
10. 10. Garnish with chopped coriander leaves before serving.