dinner · vegetarian · vegan · gluten-free · dairy-free
Chickpea and coconut curry
Two tins, one onion and a spoon of paste. Better the next day, if it lasts.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Start the rice. Soften the onion in the oil for 8 minutes.
-
2
Add the garlic, ginger and curry paste and fry for a minute, stirring, until fragrant.
-
3
Add the chickpeas and coconut milk. Simmer 15 minutes until thickened.
-
4
Stir in the spinach until it wilts. Taste for salt and serve over the rice.
