Creamy Chickpea Curry with Spinach

Name: Creamy Chickpea Curry with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indische Küche
Ingredients: 250 g jasmine rice; 1 can chickpeas (400 g); 300 ml coconut milk; 400 ml vegetable broth; 1 large yellow onion; 4 garlic cloves; 70 g baby spinach; Juice of 1 lime; 1 tbsp coconut oil; 3 tsp curry powder; 1 pinch salt; 1 pinch black pepper

4 servings

Buy all ingredients right below the recipe

Ingredients

250 g jasmine rice
1 can chickpeas (400 g)
300 ml coconut milk
400 ml vegetable broth
1 large yellow onion
4 garlic cloves
70 g baby spinach
Juice of 1 lime
1 tbsp coconut oil
3 tsp curry powder
1 pinch salt
1 pinch black pepper

Preparation

1
In a large pot, melt the coconut oil over medium heat. Add the diced onion and sauté until translucent for about 8–9 minutes.
2
Add the finely sliced garlic and curry powder and sauté for another 2–3 minutes. Pour in the vegetable broth and simmer over medium to high heat until the liquid is reduced by half (approx. 15 minutes).
3
Drain the chickpeas and add them to the pot. Stir in the coconut milk, season with salt and pepper, and simmer for another 9–10 minutes until the sauce has slightly thickened.
4
Remove the pot from the heat. Stir in the fresh baby spinach and lime juice until the spinach has slightly wilted. Serve with cooked jasmine rice.
5
Tip: For an extra portion of protein, the curry can also be served with pan-fried chicken breast fillet.

Knuspr-Küche

Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!