From the OPR kitchen
A gentle chickpea curry with coconut milk and a handful of spinach.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Chickpea and spinach curry
At home recipes · Family
A gentle chickpea curry with coconut milk and a handful of spinach.
15 min prep · 25 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Warm oil and soften onion for 6 minutes. Add garlic and ginger for 1 minute, then stir in curry powder.
- 2Add tomatoes, coconut milk and chickpeas. Cook the rice separately while the curry simmers; add spinach for the final 3 minutes.
- 3Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally and adding water if it becomes too thick. Check all vegetables and pulses are completely tender.
- 4Taste and add salt as needed. Serve the curry piping hot with the freshly cooked rice.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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