RECIPE 06 · ONE-PAN MEALS
Chickpea & spinach coconut curry
A pantry dinner built around chickpeas, coconut milk and a handful of spinach. The sauce is gently spiced and creamy, with enough tomato depth to stand up to rice or flatbread.
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A richer beginning.
Cooking the paste with the spices before adding coconut milk gives the sauce a fuller base. The chickpeas only need warming through, so dinner comes together quickly.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
1 tbsp neutral oil
1 onion, diced
3 garlic cloves, minced
1 tbsp finely grated ginger
2 tsp mild curry powder
½ tsp ground cumin
3 tbsp Ace Sabbah double-concentrated tomato paste
400 ml coconut milk
2 × 400 g cans chickpeas, drained and rinsed
150 ml water
150 g baby spinach
½ tsp fine salt, or to taste
1 tbsp lime juice
Method
Soften and spice
Heat the oil in a deep frying pan. Cook the onion over medium heat for 6 minutes. Add the garlic and ginger for 1 minute, then the curry powder and cumin for 30 seconds.
Cook the paste
Stir in the tomato paste and cook for 2 minutes, stirring to stop the spices catching.
Simmer the chickpeas
Add the coconut milk, drained chickpeas, water and salt. Stir well and simmer uncovered for 12–15 minutes until the sauce lightly coats a spoon.
Finish the greens
Fold in the spinach and cook for 2 minutes. Turn off the heat, add the lime juice and adjust the salt. Add a splash of water if you prefer a looser sauce.
At the stove
Curry powders vary in heat. Start with a mild blend and add chilli separately if you like more warmth.
At the table
Serve with steamed rice or flatbread and extra lime wedges.