Spinach, chickpea curry with Asian coconut milk

Name: Spinach, chickpea curry with Asian coconut milk
Total time: 1800 s
Yield: 7-10 servings
Cuisine: South African
Ingredients: 250-500g Spinach (full or half a bunch); 1 Full onion; 1-2 Chopped tomato; 1 can Chickpeas; Coriander (use to your liking I used a quarter bunch); 1 bunch Dill (to your liking, my family loves dill); 1 carrot (ribbon grate); 3 Garlic clove (or crushed_I crushed 3); 3 teaspoons Ginger; to taste Turmeric (depends on families taste buds); To taste masala (depends on families taste buds); To taste fennel (depends on families taste buds); 1 can Coconut milk; 1 Pinch salt; 1 teaspoon sugar; 250 ml Water; 2 cups uncooked rice; Shreaded Coconut

Xannthe-Ludi @Ludi_goodies

Super simple
Super tasty
And quick enough for a working mom of 3😉

Vegan friendly and ideal for a big family or hosting a dinner.
The fun part about this meal is you could change up the ingredients to what you have available at the time. #veggie

Super simple
Super tasty
And quick enough for a working mom of 3😉

Vegan friendly and ideal for a big family or hosting a dinner.
The fun part about this meal is you could change up the ingredients to what you have available at the time. #veggie

Xannthe-Ludi @Ludi_goodies

Super simple
Super tasty
And quick enough for a working mom of 3😉

Vegan friendly and ideal for a big family or hosting a dinner.
The fun part about this meal is you could change up the ingredients to what you have available at the time. #veggie

Super simple
Super tasty
And quick enough for a working mom of 3😉

Vegan friendly and ideal for a big family or hosting a dinner.
The fun part about this meal is you could change up the ingredients to what you have available at the time. #veggie

Saved

Ingredients

30min

7-10 servings

250-500gSpinach (full or half a bunch)
1Full onion
1-2Chopped tomato
1 canChickpeas
Coriander (use to your liking I used a quarter bunch)
1 bunch Dill (to your liking, my family loves dill)
1carrot (ribbon grate)
3Garlic clove (or crushed_I crushed 3)
3 teaspoonsGinger
to tasteTurmeric (depends on families taste buds)
To tastemasala (depends on families taste buds)
To tastefennel (depends on families taste buds)
For the rice:
1 canCoconut milk
1 Pinchsalt
1 teaspoonsugar
250 mlWater
2 cupsuncooked rice
Shreaded Coconut

Saved

Steps

30min

1

Heat a tbsp coconut oil in a large pan and add the onion, garlic, ginger and spices of choice, cook for 2 minutes.
2

Add the chopped tomatoes,drained chickpeas, salt and pepper, carrot and herbs, Reduce the heat and simmer, stirring occasionally.
3

About 2 minutes before it has finished cooking, add the spinach, dill and coriander and stir well.
4

Cook for 2 minutes or until the spinach has wilted
5

For the rice: In a saucepan/pot combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.