Spinach and chickpea curry | Creamy Indian one-pot dish
(0)
30 min
Quick
Kifli Kukták
Illatos, fűszeres indiai klasszikus csicseriborsóval, zsenge spenóttal és selymes kókusztejes mártással. Gyors, tápláló és laktató növényi egytálétel, amely basmati rizzsel tálalva tökéletes hétköznapi ebéd vagy vacsora.
Ingredients
Preparation method
Preparation
Finely chop the onion, and grate the garlic and fresh ginger. Drain and rinse the chickpeas. Wash and drain the spinach.
Cook the basmati rice in double the amount of lightly salted water, then cover and steam for about 12-15 minutes until tender.
Cooking
Heat the ghee (or oil) in a large frying pan or pot. Add the finely chopped onion and sauté over medium heat for 4-5 minutes until translucent.
Chef's tip
For an even creamier texture, lightly mash some of the chickpeas in the sauce with a fork or potato masher at the end of cooking.
You can also use frozen leaf spinach instead of fresh, but thaw it thoroughly and squeeze out the excess water before using.
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