Creamy, filling, colorful curry. It’s one of my favorite meals – quick and easy to make and incredibly delicious. I personally prefer thicker consistency, but if you like it more watery, just add some broth or water.
A key element in this recipe are spices. You can use a ready-made curry paste, but if you have a wide variety of spices in your cupboard, I recommend that you use them.
Yellow Chickpea & Spinach Curry
Total time: 20 minutes + 15 minutes of cooking
Yield: 3-4 servings
| INGREDIENTS |
1 can (400 mL) coconut milk
1 red pepper
2 bricks (60 g) frozen spinach or 2 cups (60 g) fresh spinach
1 cup cooked chickpeas or canned chickpeas
1 Tbsp (25 g) tomato paste
2 cloves garlic
1/2 tsp (2,5 g) ground cumin
1/2 tsp (2,5 g) ground turmeric
1/2 tsp (2,5 g) ground smoked paprika
1/2 tsp (2,5 g) ground sweet paprika
1/2 tsp (2,5 g) ground hot paprika
1/4 tsp (1 g) ground cardamom
1/4 tsp (1 g) ground coriander
1/4 tsp (1 g) ground ginger
1/4 tsp (1 g) ground cinnamon
1 Tbsp (15 mL) vegetable oil for sautéing
for serving: cooked rice, parsley
| DIRECTIONS |
- Dice and sauté the onions in a large skillet over medium-high heat. Cook for 5 minutes, add minced garlic and continue to cook for 3 minutes. Add splashes of water as needed to deglaze the pan.
- Add all the spices and cook for 2 minutes, mixing constantly.
- Add all other ingredients, cover and simmer over low heat for 15 minutes.
- Serve with cooked rice and parsley.