Description
This comforting and flavourful dish combines tender chickpeas with creamy coconut milk and fresh spinach, infused with the warmth of ginger, garlic, and chilli. The lemon zest and juice add a bright, citrusy note that perfectly balances the richness of the coconut milk. Topped with fresh coriander, this easy-to-make recipe is a nutritious, satisfying meal.
Ingredients
Instructions
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Heat the olive oil in a large saucepan over medium heat. Add the onion and pepper and cook for 5 minutes, until the vegetables are softened.
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Add the garlic, ginger, lemon zest and chilli and cook for another 3 minutes.Â
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Increase the heat and add the chickpeas. Stir until the chickpeas are coated.
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Pour in the coconut milk, bring to the boil, and then simmer for 10 minutes.
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Add a handful of the spinach and stir. Once the spinach has wilted down, you can add another handful of spinach. Repeat until all of the spinach has been added.
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Stir in the lemon juice and season with salt and pepper.
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Serve sprinkled with fresh coriander.
Note
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat and serve with fresh coriander
- Curry tastes amazing the longer it sits - make in batches and freeze in portions for up to 2 months. Defrost and reheat before serving.
- The drained weights of tinned ingredients will vary (sometimes significantly) from brand to brand. The drained weight of tinned chickpeas in a single serve of this recipe equates to approx. 120g (4.2oz).
- Coconut milk (from a tin) is typically not sweetened, and tends to include simply coconuts, water, and sometimes stabilisers such as guar gum.
