Chickpea Curry with Spinach
A fragrant curry of chickpeas, tomatoes and spinach with coconut milk – a simple one-pot meal that lasts for several days.
做法
Finely chop the onion; finely grate the garlic and ginger.
Heat the olive oil in a pot and soften the onion for 6–8 minutes.
Add the garlic, ginger, curry powder, cumin and turmeric and fry, stirring, for about a minute.
Pour in the tomatoes and coconut milk, stir and bring to the boil.
Add the drained and rinsed chickpeas, season with salt and simmer gently for 15 minutes.
Stir in the spinach and let it wilt for 1–2 minutes.
Season with lime juice and salt and serve sprinkled with coriander, for example with brown rice or quinoa.
Chickpeas are rich in fibre and plant protein, so the dish keeps you full and avoids sharp blood-sugar swings. Spinach adds more vegetables, and spices such as ginger and turmeric (cooked with a little fat) bring plenty of flavour without sugar or ready-made sauces.
The curry tastes even better the next day and freezes in portions for up to 3 months. For extra protein, serve it with a spoonful of Greek yoghurt (it will no longer be vegan).
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