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Coconut Chickpea and Spinach Curry

Caribbean · 25 min · Easy · 4 servings

Coconut Chickpea and Spinach Curry

Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.

~770 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Start the rice

    Put the rice on to cook according to its packet — it wants about 20 minutes, which is roughly how long the curry takes, so starting it now means both are ready together.

  2. 2

    Start the base

    ⏱ 6 min

    Warm the oil in a pot and cook the chopped onion for 5 minutes, then add the garlic, ginger, curry powder, allspice and thyme sprigs and stir for 1 minute.

  3. 3

    Simmer in coconut

    ⏱ 12 min

    Add the drained chickpeas and the coconut milk and simmer gently for 12 minutes, uncovered, until slightly thickened. Keep it at a bare simmer — a hard boil splits coconut milk.

  4. 4

    Wilt the spinach

    ⏱ 3 min

    Add the spinach a handful at a time, stirring until each lot collapses before adding the next.

  5. 5

    Finish with lime

    Fish out the thyme stalks, stir in the lime juice, and salt to taste. Serve with rice.

Notes

A bare simmer throughout — boiling coconut milk hard makes it split and grainy and there is no coming back. Add the spinach in stages or it drops the pot temperature and steams instead of wilting.

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