Creamy Chickpea Spinach Curry with Coconut and Lime

A creamy chickpea curry with coconut milk, spinach and lime that gets on the table in under 30 minutes. Simple basmati rice goes well with it.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 1 pc Onion
• 2 pc Garlic cloves
• 1 tsp Ginger, freshly grated
• 1 tbsp Cooking oil
• 1 tsp Turmeric, ground
• 1 tsp Cumin, ground
• 1 tsp Coriander, ground
• 1 pinch Chili flakes
• 2 pc Tomatoes
• 1 can Chickpeas, drained weight approx. 240 g
• 400 ml Coconut milk
• 150 ml Water
• 200 g Baby spinach, fresh
• 1 pc Lime
• 150 g Basmati rice
• 1 bunch Fresh coriander
• Salt to taste

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Peel the onion and garlic and finely dice them. Roughly dice the tomatoes.
3. Heat the oil in a large pan and sweat the onion and ginger in it for 3 minutes until translucent. Add the garlic and fry for 1 minute more.
4. Stir in the turmeric, cumin, coriander and chili flakes and toast briefly until fragrant.
5. Add the tomatoes and let them reduce for 3 minutes. Drain the chickpeas and add them to the pan together with the coconut milk and water.
6. Let the curry simmer for 8 minutes until it thickens to a creamy consistency.
7. Fold in the spinach and let it wilt for 1 to 2 minutes. Season with salt.
8. Halve the lime and squeeze the juice over the curry to taste. Roughly chop the coriander and sprinkle it over the top.
9. Serve the curry with the rice immediately.