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Prep time
15 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
Inspired by Chana Palak at Royal Indian Cuisine on Fillmore in San Francisco —Elina
Ingredients
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400 milliliters
(15 oz) can full-fat coconut milk
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250 grams
Chopped spinach (frozen works great)
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2
Large tomatoes
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1/2
Onion
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2
Garlic cloves
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1
Thumb sized piece of ginger
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500 grams
Cooked chickpeas (two 15 oz cans), drained
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1.5 tablespoons
Curry powder
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1
Vegetable bouillon cube
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2 tablespoons
Olive oil
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Salt and pepper to taste
Directions
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Mince the onion, garlic, and ginger. Dice the tomatoes
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In a pot or a deep pan, sauté the onion, garlic, and ginger with olive oil on medium heat until the onion becomes translucent
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Add the tomatoes and curry powder, and continue to sauté until the tomatoes starts breaking down
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Add the coconut milk, chickpeas, chopped spinach, and bouillon cube. Cover with a lid and let it simmer for about 40 minutes, stirring occasionally
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Season with salt and pepper to taste. Serve with rice or flatbread
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