Curry · FIRST EDITION

Coconut chickpea & spinach curry

A mild, creamy curry for the sort of evening that calls for a bowl and a spoon.

30 minutes · Serves 2

Serving inspiration · stock photograph

If coconut chicken curry is familiar, chickpeas are an easy next step.

Here’s how.

1
Start the rice and onion
Cook rice following the packet. In a separate pan, heat oil over medium heat and soften onion for 6 minutes.
2
Bloom the spices
Stir garlic and curry powder into the onions for 30 seconds.
3
Let it simmer
Add chickpeas, tomatoes, coconut milk and salt. Simmer gently for 12–15 minutes, stirring occasionally.
4
Add the greens
Stir in spinach until wilted. Squeeze in lime juice to taste and serve with the rice.

A gentle simmer keeps the coconut sauce smooth. Avoid a rolling boil.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.