Chickpea & Spinach Coconut Curry

Préparation

1. 1

   Prep ingredients

   Drain and rinse the chickpeas, finely dice the onion, mince the garlic, and grate the ginger; set out the remaining ingredients on a cutting board.
2. 2

   Cook the rice

   Rinse the rice and combine it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat without stirring.

   17 min

   Astuce: Let the covered rice stand off the heat briefly if it is still firm.

3. 3

   Cook the aromatics

   Warm the vegetable oil in a large deep skillet over medium heat; stir the onion, garlic, and ginger often for 4 minutes, then stir in the curry powder.

   6 min
4. 4

   Simmer the curry

   Stir the chickpeas, diced tomato, and coconut milk into the skillet; bring to a simmer over medium heat, then cook over medium-low, stirring occasionally.

   12 min

   Astuce: Mash a few chickpeas against the pan to thicken the sauce if desired.

5. 5

   Wilt and serve

   Stir the spinach into the skillet over low heat. Taste and adjust with salt and a few grinds of black pepper, then serve over rice.

   3 min