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Chickpea and spinach curry in a stoneware bowl topped with yogurt and coriander, with naan bread on the side

Chickpea & Spinach Curry

The weeknight curry that doesn't taste like it took 10 minutes. Tikka Mild does the heavy spice work, Mozambican Garlic & Lemon brightens the finish, coconut milk pulls it all together creamy. Serve with rice or hot roti.

Time
25 min
Serves
4
Heat
Mild
Level
Easy
  • Vegetarian
  • Dairy-free

Ingredients

  • 2 cans (400g each) chickpeas, drained
  • 200g baby spinach, roughly chopped
  • 1 onion, finely diced
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • ½ cup Minnies Tikka Sauce Mild
  • 2 tbsp Minnies Mozambican Garlic & Lemon Sauce
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp neutral oil
  • Salt to taste
  • Fresh coriander + lime wedges, to serve

Method

  1. Heat oil in a deep pan over medium heat. Add onion and cook 6-8 minutes until soft and golden.
  2. Stir in garlic, ginger, cumin, coriander, and turmeric. Cook 1 minute until fragrant.
  3. Add Tikka Sauce and coconut milk. Stir and simmer 5 minutes — the sauce should thicken slightly and the oil rise to the surface.
  4. Add chickpeas. Simmer 10 minutes for the chickpeas to soak up flavour.
  5. Stir in spinach in handfuls until wilted (2-3 minutes).
  6. Off the heat, swirl in Mozambican Garlic & Lemon for a fresh citrus-garlic lift. Taste and adjust salt.
  7. Serve over basmati rice with fresh coriander and a lime wedge.

Made with

  • FSSC 22000 Certified Annually audited food safety
  • Proudly South African Made in Durban since 1993
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