Written for one request, published for everyone
Coconut Chickpea and Spinach Curry with Couscous
A quick simmered curry of chickpeas, tomatoes and spinach in coconut milk, served with steamed couscous.
- Total
- 15 min
- Hands on
- 12 min
- Serves
- 2
- Method
- hob
- Cuisine
- Indian
Per serving · estimated
- Energy
- 710 kcal
- Protein
- 21 g
- Fat
- 32 g
- Carbs
- 82 g
Method
Step 1 of 9
Boil 200 ml water in a small saucepan on the hob.
Step 2 of 9
Put the couscous in a bowl, pour over the boiling water, cover and leave to stand.
Couscous
Step 3 of 9
Slice the onion and mince the garlic and ginger.
Onion
Garlic
Fresh ginger
Step 4 of 9
Heat the oil in a deep frying pan and fry the onion for 3 minutes until soft and glassy.
Vegetable oil- Onion
What ‘ready’ looks like Step 5 of 9
Stir in the garlic, ginger and curry powder for 1 minute.
- Garlic
- Fresh ginger
Curry powder
Step 6 of 9
Halve the cherry tomatoes and add them with the coconut milk, then simmer 4 minutes.
Cherry tomatoes
Coconut milk
What ‘ready’ looks like Step 7 of 9
Drain and rinse the chickpeas, then stir them in and heat through for 2 minutes.
Chickpeas
Step 8 of 9
Add the spinach in handfuls and stir until wilted.
Baby spinach
Step 9 of 9
Squeeze in lemon juice, season with salt, fluff the couscous and serve.
Lemon
Salt- Couscous
This page is the answer, unchanged
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.