Chickpea Curry

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

1/4 cup vegetable oil

2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)

2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)

1/2 teaspoon ground cayenne

1/2 teaspoon ground turmeric

1 (15-ounce) can tomato sauce

2 (15-ounce) cans chickpeas, drained and rinsed

1 (15-ounce) can full-fat coconut milk

1/2 teaspoon kosher salt, or to taste

2 packed cups baby spinach (about 5 ounces)

步驟

Heat the oil, and sauté garlic and ginger: In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed.

Add the seasonings, chickpeas, and coconut milk: Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes.

Wilt the spinach: Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough. Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up. Love this recipe? Let us know with a rating and review! Simply Recipes / Mihaela Kozaric Sebrek

營養

• 卡路里: 624 kcal
• 總脂肪: 41 g
• 飽和脂肪: 23 g
• 不飽和脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 1400 mg
• 總碳水化合物: 54 g
• 膳食纖維: 14 g
• 總糖: 12 g
• 蛋白質: 18 g