Easy Spinach and Chickpea Curry
Ingredients
- 2 shallots finely chopped
- thumb size piece fresh ginger finely chopped
- 1 red chilli finely chopped
- 4 cloves garlic finely chopped
- 4 stalks spring onions finely chopped
- 250 ml coconut cream +400ml stock water substitute for 400ml tinned coconut milk
- 1 tin chickpeas drained and rinsed
- 1 tsp turmeric powder
- 1 tbsp cumin powder
- 100 g spinach roughly chopped
- 1 lime squeezed
- 180 g basmati rice
- 80 g red lentils** (around 1/2 cup) washed
Instructions
- Start by finely chopped the chilli, shallots and ginger then add to a large pan or pot with a good glug of neutral oil, fry for around 5 minutes
- Finely chop the garlic then add to the pot, followed by the drained chickpeas, spices, spring onions and washed lentils, continue to cook for around 2-3 more minutes before adding the coconut cream and stock water
- Stir together and allow to simmer whilst the rice cooks, season generously with salt and squeeze the lime juice into the curry
- To prep the rice, I wash the rice until the water runs clear, then add to a pot covering the rice with water till it sits only the pad of a finger above the rice, bring to the boil for around 5 minutes then pop a lid on the pot, turn the heat off and leave to steam for 10 minutes
- Taste the curry, adding a little more seasoning if needed then add the chopped spinach, serve up after a few minutes and enjoy
Video
Notes
- To make the stock water just add a stock cube to boiling water. If you're using tinned coconut milk just add to the pot with the coconut milk, you may need around 250ml water to loosen.
- When adding the lentils, you may need to add more water to the curry depending on how long the lentils have been soaked for. Just keep an eye on the curry and keep adding 100ml at a time until it goes the consistency in the video and photos.