One-pot curry with chickpeas and spinach
This recipe is a true all-rounder: It's ready in just 30 minutes, vegan, gluten-free, and incredibly budget-friendly. On top of that, it's super delicious, nutritious, and simply the ultimate comfort food.
- 400g canned chickpeas
- 150 g Baby spinach
- 1 onion
- 3 cloves of garlic
- 20 g ginger
- 1 green chili
- 0.5 lemon
- 2 tbsp vegetable oil
- 2 tsp ground turmeric
- 2 TL Garam Masala
- 300 ml water
- 400 ml coconut milk
- 1 pinch of sugar
- Salt
- Pfeffer
- Basmati rice (for serving)
- Finely dice the onion. Crush the garlic with the flat side of a knife until soft and sticky. Peel and finely chop the ginger. Slice the green chili, if using. Wash and drain the baby spinach. Zest and juice the lemon.
- Pour vegetable oil (or coconut oil) into a medium-sized, heavy-bottomed pot and heat over medium heat. Once hot, add the onion, garlic, ginger, and a pinch of salt and sauté for about 5 minutes, until softened. Then add the chickpeas, ground turmeric, garam masala, sliced green chili, and a generous grind of black pepper. Sauté for about 3 minutes, until fragrant.
- Add water and scrape the bottom of the pot. Bring to a boil and simmer on high for about 5 minutes. Then add the coconut milk, season with salt and a pinch of sugar. Reduce the heat to medium and simmer with the lid partially closed for about 10 minutes. At the end of the cooking time, add the lemon zest and then the juice, if desired. Turn off the heat, add the baby spinach, and stir well. Then replace the lid and let the spinach wilt for about 5 minutes. Serve with basmati rice and, if desired, a sprinkle of green chili. Enjoy!
This recipe is a true all-rounder: It's ready in just 30 minutes, vegan, gluten-free, and incredibly budget-friendly. On top of that, it's super delicious, nutritious, and simply the ultimate comfort food. The sauce for this curry is a variation of my recipe for eggs with kale, which in turn was inspired by Charmaine Solomon. Good ideas never go out of style! So, use the sauce as a base and simply combine it with whatever you have on hand – whether it's eggs, other vegetables, cauliflower, sweet potatoes, or whatever else you can get your hands on.