Chickpea and Spinach Curry
A storecupboard curry that tastes like it took far longer than it did.
Recipe Author
Riff Kitchen@riffkitchen
Chickpea and Spinach Curry
A storecupboard curry that tastes like it took far longer than it did.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Classic's note
Frying the spices in oil for 30 seconds before the liquid goes in - blooming - is the difference between a curry that tastes flat and one that tastes cooked.
Method
6 steps · tap one to tick it off
Tips
Shake the coconut milk can first. The cream separates from the water in the can. Shake or stir it so the curry gets both and does not turn thin or greasy.
Keep the curry at a gentle simmer. A hard boil can split coconut milk and leave an oily film. Gentle bubbles for the 10 minutes keep it smooth.
Add water if the spices catch. Curry powder on a dry pan scorches quickly. If it sticks before the 30 seconds are up, a spoonful of water stops it burning.
Swaps
No Coconut Milk (Canned)? More crushed tomatoes and a splash of water. Lighter and sharper, without the creaminess.
No Curry Powder? Garam masala with a pinch of turmeric and cumin. Warmer and less earthy.
No Ginger? A small pinch of ground ginger, added with the curry powder.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The spinach darkens and the coconut milk may separate a little; stir as it warms.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Riff Assistant
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Classic's note
Frying the spices in oil for 30 seconds before the liquid goes in - blooming - is the difference between a curry that tastes flat and one that tastes cooked.
Instructions
Follow the steps to perfection.
Tips
Shake the coconut milk can first. The cream separates from the water in the can. Shake or stir it so the curry gets both and does not turn thin or greasy.
Keep the curry at a gentle simmer. A hard boil can split coconut milk and leave an oily film. Gentle bubbles for the 10 minutes keep it smooth.
Add water if the spices catch. Curry powder on a dry pan scorches quickly. If it sticks before the 30 seconds are up, a spoonful of water stops it burning.
Swaps
No Coconut Milk (Canned)? More crushed tomatoes and a splash of water. Lighter and sharper, without the creaminess.
No Curry Powder? Garam masala with a pinch of turmeric and cumin. Warmer and less earthy.
No Ginger? A small pinch of ground ginger, added with the curry powder.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so loosen it with water when reheating.
Freezer: 2 to 3 months for best quality. The spinach darkens and the coconut milk may separate a little; stir as it warms.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix