Creamy Chickpea & Spinach Curry
Ingredients:
1 ½ cups white rice
1 diced onion
2 minced garlic cloves
1 tbsp grated ginger
2 tbsp olive oil
1 tbsp curry powder
1 tsp cumin
¾ tsp salt
1 diced tomato
1 lb frozen spinach (or fresh spinach if preferred)
1 (15 oz) can chickpeas, drained and rinsed
½ cup water
1 (13 oz) can coconut milk
Directions:
Cook the Rice:
Cook the white rice with water according to package instructions. Once done, fluff with a fork and set aside.
Sauté Onion, Garlic, and Ginger:
In a large pan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the onion is soft and translucent.
Add Spices:
Stir in the curry powder and cumin, and cook for another minute to allow the spices to release their aroma.
Cook Tomato and Salt:
Add the diced tomato and salt, and cook for 5 minutes, stirring occasionally until the tomato softens and breaks down.
Add Spinach, Chickpeas, and Water:
Stir in the frozen spinach (no need to thaw), chickpeas, and water. Let it simmer for about 10 minutes, stirring occasionally.
Finish with Coconut Milk:
Pour in the coconut milk, stirring until everything is well mixed. Continue cooking for another 5 minutes, or until the curry reaches your desired thickness.
Serve:
Serve the curry over the cooked rice, or with naan for a complete meal.
Creamy Chickpea & Spinach Curry
