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    Chickpea and Spinach Curry

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    Chickpea and Spinach Curry

    • Vegetarian

    Serves: 4


    • 1 bunch coriander, chopped
    • 130ml coconut milk
    • 110g dried chickpeas
    • ½ teaspoon cumin seeds
    • ½ teaspoon coriander seeds
    • 1 large onion, diced
    • 1 large carrot, diced
    • 3 tablespoons vegetable oil
    • 3 green chillies, finely chopped
    • 4 cloves garlic, finely chopped
    • ½ teaspoon turmeric
    • 2.5cm piece root ginger, peeled and grated
    • 75g raw cashew nuts
    • 50g ground almonds
    • 220g spinach, washed
    • A handful of freshly shelled peas (optional)
    • Salt
    • 1 lime


    1. Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
    2. Preheat the grill to medium. Toast the seeds under the grill until they release their scent. Grind with a pestle and mortar or a mill. Fry the onion and carrot in the vegetable oil for 5-7 minutes. Add the chilli, garlic, ground spices, cooked chickpeas, turmeric and ginger. Fry everything together, using a little more oil if necessary.
    3. Add the cashews and almonds, stir, then add water to barely cover. Bring to a simmer then keep on a very low heat for about 25 minutes until the almonds have thickened the curry. Add the spinach and peas (if using) and cook for 5 minutes. Season with salt and lime juice, add the coconut milk and half the coriander. Sprinkle the remaining coriander on top and serve with coconut rice and mango chutney.

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