Chickpea, Spinach & Tomato Curry
30 min
Veggie
109248
For 2 Portions
300 ml
coconut milk
240 g
chickpeas
140 g
spinach, fresh
120 g
cherry tomato
80 g
jasmine rice
10 g
cilantro, fresh
5 g
ginger
1
yellow onion
1
chili pepper
1
lime
2 tbsp
sunflower oil
2 tbsp
water
2 clove(s)
garlic
2 tsp
butter
1 tsp
turmeric
1 tsp
cumin, ground
1 tsp
fennel seed
1/2 tsp
cinnamon, ground
1/2 tsp
coriander seed
pepper
salt
1. All set?
2. Cook rice according to package instructions. Set aside.
3. Peel and roughly chop onion.