Here, there’s no reason to hurry or stress; dinner will get done and it will be delicious! Save my name, email, and website in this browser for the next time I comment. Super simple instructions too, so thanks for this recipe. I loooooove curries like this! Reheat any leftover curry with enough veg stock to loosen it. In a large saucepan, heat the oil over medium heat. You can't save the aroma of your favorite meal, but you can save the recipe. Despite my unashamed love of food indulgence, in the week we do try and keep things fairly healthy (mainly so we can eat the city on weekends! Even though I’m either working with, writing about or talking about food most days of the week, that weeknight dinner can be elusive! Step 2. Stir in the spinach and lime, turn the heat off and let sit for 5 minutes. Check the salt and spices and adjust according to your taste. Drain the rice and add to the spices, stirring well to coat in the oil. Add the onions, ginger, and garlic. © 2020 Mizkan America, Inc. United States This website is directed only to U.S. consumers for products and services of Mizkan America, Inc. United States. Important Update: We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products. Are you should you wante to disconnect your account? Heat for a few minutes to release the aromas. It has a earthy, slightly bitter taste, that works wonderfully with the chickpeas in this curry. Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two … Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Simmer until fragrant, stirring often to prevent browning; about 2 … The curry can be stored in the fridge for 4-5 days in a sealed container. Without meaning to make it this way, this curry is vegan, therefore contains no cholesterol or bad fats and is low in calories. Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Add the tamarind or lime juice to balance the sweetness of the curry. Gently heat, then serve with a scattering of pumpkin seeds if you like. Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Favorites will no longer be saved across devices. Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. This easy, one pot chickpea & spinach curry is packed full of flavour for a great, no fuss weeknight dinner. Hi Tania, so sorry that you didn’t enjoy this – we have it nearly every week and really like it. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Add in handfuls of the spinach and stir into the curry until wilted. About 5 mins before the end of the curry’s cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Making a curry can sometimes seem like a huge task, a tonne of spices and lots of washing up at the end, so I wanted to make my version super easy with as few ingredients as possible. Add everything else and simmer away until the rice is tender. Would you like to log out of Facebook? Fry for a minute until fragrant and the onion is soft. This simple curry is easy to make even if your fridge is bare – all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish. Added cilantro to the dish in the end to indianise it further. Home » Cook » Easy Weeknight » Chickpea & Spinach Curry with Coconut Milk, Last Updated on January 7, 2019 by Slow The Cook Down.