Buy all ingredients right below the recipe
Ingredients
- 250 g jasmine rice
- 1 can chickpeas (400 g)
- 300 ml coconut milk
- 400 ml vegetable broth
- 1 large onion (yellow)
- 4 cloves garlic
- 70 g fresh spinach leaves (baby spinach)
- Juice of 1 lime
- 3 tsp curry powder (mild)
- Salt
- Pepper
Instructions
- 1Melt the coconut oil in a large pot over medium heat. Add the finely diced onion and sauté until translucent for about 8–9 minutes.
- 2Add the thinly sliced garlic and curry powder and sauté for another 2–3 minutes. Then pour in the vegetable broth and simmer over medium to high heat until the liquid is reduced by half (approx. 15 minutes).
- 3Rinse the chickpeas, drain them, and add them to the pot. Add the coconut milk, season with salt and pepper, and simmer for another 9–10 minutes over medium heat until the sauce thickens slightly.
- 4Remove the pot from the heat, stir in the fresh spinach leaves and lime juice. Let the spinach wilt briefly.
- 5Serve the curry with cooked jasmine rice. For an extra portion of protein, the dish can also be served with fried chicken.
