Summary

Ingredients

• 4 tablespoon vegetable oil
• 2 onions)
• 2 cloves garlic)
• 1 large can chickpeas
• 2 tablespoon curry powder
• 200 ml vegetable stock
• 200 g coconut milk
• 500 g spinach leaves, frozen
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a saucepan. Fry the finely chopped onions and the pressed garlic cloves in it for 2 minutes. Add the drained chickpeas and the curry powder and fry briefly. Deglaze everything with the vegetable stock and simmer for 5 minutes.
2. Add the coconut milk and snip in the thawed and well squeezed spinach with scissors. Mix everything well and simmer for another 5 minutes over low heat. If necessary, season the curry with salt and pepper.
3. Basmati rice tastes particularly good with it.