Créé avec l’IA
Chickpea and Spinach Coconut Curry
35 min 223 kcal par portion Facile
Ingrédients
4 Portions
- canned chickpeas2 cups
- fresh spinach4 cups
- light coconut milk1 cup
- diced tomatoes1 cup
- onion1 medium
- garlic2 cloves
- olive oil1 tablespoon
- curry powder1 tablespoon
- cumin1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Heat the olive oil in a large skillet or saucepan over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until softened.
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Stir in the curry powder and cumin, and cook for 1 minute to toast the spices.
- 5
Add the diced tomatoes and cook for 2-3 minutes, stirring occasionally.
- 6
Pour in the light coconut milk and bring the mixture to a gentle simmer.
- 7
Add the drained and rinsed chickpeas, salt, and black pepper. Stir well to combine.
- 8
Simmer for 8-10 minutes, allowing the flavors to meld together.
- 9
Add the fresh spinach and cook for 2-3 minutes, stirring, until the spinach is wilted.
