Written for one request, published for everyone
Chickpea, Spinach and Coconut Curry with Flatbreads
A one-pan chickpea curry simmered in spiced coconut milk with wilted spinach and warm flatbreads.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 4
- Method
- hob
- Cuisine
- Indian
Per serving · estimated
- Energy
- 670 kcal
- Protein
- 19 g
- Fat
- 30 g
- Carbs
- 75 g
Method
Step 1 of 11
Dice the onion.
Onion
Step 2 of 11
Mince the garlic and grate the ginger.
Garlic
Fresh ginger
Step 3 of 11
Drain and rinse the chickpeas.
Chickpeas
Step 4 of 11
Heat the oil in a large pan and soften the onion for 5 minutes until glassy.
Vegetable oil- Onion
What ‘ready’ looks like Step 5 of 11
Add the garlic and ginger and stir for 1 minute until fragrant.
- Garlic
- Fresh ginger
What ‘ready’ looks like Step 6 of 11
Stir in the curry powder, cumin and tomato purée and cook for 1 minute.
Curry powder
Ground cumin
Tomato purée
Step 7 of 11
Add the chickpeas and coconut milk and bring to a simmer.
- Chickpeas
Coconut milk
Step 8 of 11
Simmer uncovered for 10 minutes until the sauce thickens.
What ‘ready’ looks like Step 9 of 11
Stir in the spinach in handfuls until wilted.
Baby spinach
Step 10 of 11
Warm the flatbreads for 30 seconds a side in a dry pan.
Flatbreads
Step 11 of 11
Squeeze in lemon juice, season with salt and serve with the flatbreads.
Lemon
Salt- Flatbreads
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.