Chickpea Curry with Spinach

• 2 cans cooked chickpeas
• 200g baby spinach
• 400ml coconut milk
• 1 onion
• 3 garlic cloves
• 2cm fresh ginger
• 2 tablespoons red curry paste
• 400g crushed tomatoes
• Cumin, ground coriander, turmeric

👨‍🍳 Step-by-step instructions

1. 1

   Sauté chopped onion in coconut oil until golden. Add minced garlic and grated ginger.

2. 2

   Stir in red curry paste and spices. Toast for 1 minute until fragrant.

3. 3

   Add crushed tomatoes and cook for 5 minutes. Stir in coconut milk.

4. 4

   Add drained chickpeas. Simmer for 15 minutes over medium heat.

5. 5

   Fold in spinach during the last 2 minutes. Serve with basmati rice and fresh cilantro.

💡 Chef's tip

Dry-toast the curry powder in the pan for 30 seconds before adding anything else. This activates the essential oils and gives the finished dish significantly more aroma.

📝 Our take

A well-made chickpea curry is one of the most comforting things you can eat. Coconut milk rounds out the spices and stops the cumin and garam masala from being too aggressive. Spinach goes in at the end to keep some texture. Nutritious, fast, and with the kind of flavour depth that is hard to achieve in so little time.

🍷 Wine & food pairing

Mango lassi or plain yogurt thinned with cold water. For wine, an Alsatian Gewürztraminer holds its ground against the spices without a fight.