A vegetarian curry with chickpeas, tomato and coconut milk. The spinach goes in right at the end.
Cook 150 g rice according to the packet.
Finely chop 1 medium onion and 2 small garlic. Rinse and drain 400 g canned chickpeas.
Heat 1 tbsp rapeseed oil in a pan and cook the onion and garlic for 3 minutes. Add 1 tbsp curry powder and fry for half a minute.
Add the chickpeas, 400 g canned tomatoes and 200 ml coconut milk. Simmer for 10 minutes.
Stir in 100 g spinach and let it wilt. Serve the curry over the rice.
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