From the Cook
From the Cook
From the Cook
From the Cook
1/5
15-Minute Spinach Chickpea Curry
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Instructions
1
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Peel and finely dice the garlic. Peel and finely dice the ginger as well.
2
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Heat rapeseed oil in a pan and fry the garlic and ginger for one to two minutes, until the garlic turns very light golden.
3
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Add the sugar and curry paste and sauté for another minute, then deglaze with coconut milk and soy sauce. Add the chickpeas and simmer gently for 3 to 5 minutes.
4
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Stir in the spinach until the fresh leaves have wilted or the thawed spinach cubes have blended well with the sauce.
5
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If desired, some of the chickpeas can be mashed with a potato masher or wooden spoon to make the sauce even creamier.
6
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Season the curry with salt and pepper and serve with side dishes of your choice and optionally some fresh coriander or parsley.
My Calorie Intake
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Tips & Tricks (5)
- Coconut Milk Magic 🥥Shake the coconut milk can vigorously before opening to ensure a smooth, well-integrated consistency that prevents separation during cooking.
- Spinach Timing Technique 🍃Add frozen spinach towards the end of cooking to prevent overcooking and maintain its vibrant green color and nutritional integrity.
- Curry Paste Concentration 🌶️Toast the red curry paste in oil for 30-45 seconds before adding other ingredients to activate its aromatics and deepen the flavor profile.
- Chickpea Texture Trick 🥫Gently crush some chickpeas while cooking to create a more complex texture and help thicken the curry naturally.
- Ginger-Garlic Harmony 🧄Grate fresh ginger and garlic together to create a more uniform and intensely flavored base for your curry sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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