Spinach chickpea curry

Method

1. 1

   Preparation of ingredients

2. 2

   Start with finely slice the onion and gratify the fresh ginger. Peel, degerm and chop the garlic. Rinse the spinach carefully. Remove the zest from the lime, then squeeze its juice. Drain chickpeas. Reserve all items at your fingertips to make it easier to continue the recipe.

3. 3

   Cooking spices

4. 4

   In a large casserole, heat the two spoons of marinated tuna with olive oil. Swallow the chopped onion over medium heat for 2 to 3 minutes until it is translucent. Then add garlic and ginger, continue to sauté by mixing regularly to release flavours.

5. 5

   assemblage of spices

6. 6

   Add the spices: curry powder, cumin, turmeric, paprika and pepper powder. Mix thoroughly with the spices to coat the onion, garlic and ginger. Continue cooking for 2 to 3 minutes, so the spices release their aromas and create a scented base for your curry.

7. 7

   curry mijote

8. 8

   Pour in the peeled tomato box and crush lightly to cut into pieces. Add drained chickpeas, coconut milk and mix together. Salt, pepper according to your taste. Cook over low heat for 15 minutes, stirring occasionally, to obtain a smooth and well-bound sauce.

9. 9

   baking basmati rice

10. 10

    While curry simmers, bring 60 cl salted water to a boil in a saucepan. Add the basmati rice, stir once and cover. Reduce the heat and cook gently for about 12 minutes until the rice is tender and water is absorbed. Grain the rice with the fork before serving.

11. 11

    addition of spinach

12. 12

    When curry is well simmered, incorporate washed spinach. Gently mix them into the hot sauce. Continue cooking for another 5 minutes, just while the spinach leaves melt and simmer with curry flavors.

13. 13

    end of cooking and adjustments

14. 14

    Taste and season with salt, pepper and possibly lime juice according to your preferences. Add the fresh chiseled coriander and lemon zest. Let the curry rest a few minutes out of the fire, covered, so that the flavors develop even more before going to service.

15. 15

    Service

16. 16

    Serve the curry with hot spinach chickpeas, accompanied by basmati rice. Sprinkle with a few extra fresh coriander leaves and a hint of lime juice if desired. Offer it as a main vegetarian dish, for a nutritious, fragrant and very comforting meal.

Nutrition

calories

124

fatContent

3.7

fiberContent

3.8

sugarContent

2.2

sodiumContent

0.51

proteinContent

4.6

carbohydrateContent

16.8

saturatedFatContent

2.2

Indicative values from the source, for the original recipe.

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