Easy Chickpea, Coconut Milk and Spinach Curry
Prep time: 5 minutes
Cook time (not including chickpeas): 30 minutes
For chickpeas: Soak overnight + cook for two hours.
Makes: 3 - 4 servings.
Total cost from The Good Life Refill: £4.57
Approx total cost: £8.00 or £2.00/per serving.
1 red onion
3 garlic cloves
1 inch fresh ginger
4 large tomatoes
1 tbsp curry powder, medium
1/2 tsp garam masala
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp turmeric
1/2 tsp salt
Pinch of hot chilli powder
1 tin (400ml) full fat coconut milk
800g cooked chickpeas, drained
3 handfuls spinach
300g Basmati Rice
Heat a tbsp of oil in a large frying pan on medium heat.
Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.
Fry for a minute until fragrant and the onion is soft. Chop the tomatoes into halves and add them to the pan.
Add the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.
Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.
Bring some water to boil with a pinch of salt and add the rice. Leave to simmer.
After 10 minutes, add the pre-cooked chickpeas. Leave for a further 20 minutes.
Take the curry off the heat and add the spinach (roughly chopped). Place a lid over the pan so that the spinach wilts into the curry.
The rice should be cooked. Drain any excess water and serve.