Written for one request, published for everyone
Chickpea, Spinach and Coconut Curry with Warm Flatbreads
A one-pan chickpea curry in spiced coconut sauce with wilted spinach, served with pan-warmed flatbreads.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Indian
Per serving · estimated
- Energy
- 700 kcal
- Protein
- 22 g
- Fat
- 32 g
- Carbs
- 78 g
Method
Step 1 of 10
Dice the onion.
Onion
Step 2 of 10
Mince the garlic and grate the ginger.
Garlic
Fresh ginger
Step 3 of 10
Drain and rinse the chickpeas.
Chickpeas
Step 4 of 10
Heat the oil in a deep frying pan over medium heat and cook the onion for 5 minutes until soft and glassy.
Vegetable oil- Onion
What ‘ready’ looks like Step 5 of 10
Stir in the garlic, ginger, curry powder and cumin and cook for 1 minute.
- Garlic
- Fresh ginger
Curry powder
Ground cumin
What ‘ready’ looks like Step 6 of 10
Add the tomato purée and stir for 30 seconds.
Tomato purée
Step 7 of 10
Pour in the coconut milk and 50 ml water, add the chickpeas and simmer for 8 minutes until the sauce thickens.
Coconut milk- Chickpeas
What ‘ready’ looks like Step 8 of 10
Stir in the spinach a handful at a time until wilted.
Baby spinach
Step 9 of 10
Warm the flatbreads in a dry pan for 1 minute per side.
Flatbreads
Step 10 of 10
Squeeze the lemon over the curry, 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.