Créé avec l’IA
Chickpea Spinach Curry
Ingrédients
4 Portions
- olive oil1 tbsp
- onion, chopped1 medium
- garlic, minced2 cloves
- ginger, grated1 tbsp
- chickpeas, drained1 can
- diced tomatoes1 can
- baby spinach2 cups
- curry powder1 tbsp
- ground cumin1 tsp
- turmeric1/2 tsp
- coconut milk1/2 cup
- saltto taste
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add the curry powder, ground cumin, and turmeric to the pan, stirring to coat the onions and to toast the spices for about 30 seconds.
- 5
Pour in the diced tomatoes with their juices and bring the mixture to a simmer.
- 6
Stir in the drained chickpeas and continue to simmer for about 10 minutes, allowing the flavors to meld.
- 7
Add the baby spinach to the pan and cook until the spinach wilts, approximately 2 minutes.
- 8
Pour in the coconut milk and stir until the curry is well combined and heated through.
- 9
Season with salt to taste.
