Ingredients
- 1 Tbsp. oil (coconut or vegetable)
- 1 small onion, chopped (optional, for speed)
- 2 cloves garlic, minced
- 1 Tbsp. grated ginger (or 1 tsp ginger powder)
- 1.5 Tbsp. curry powder (or curry paste)
- 1/2 tsp. turmeric
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1 (15 oz / 425g) can chickpeas, rinsed and drained
- 1/2 cup vegetable broth (or water)
- 1 large handful of fresh spinach or kale
- Salt and black pepper to taste
- For serving: Cooked rice (use 90-second microwave rice for extra speed) or naan bread.
Instructions (Ready in 20 Minutes)
- Sauté Aromatics (5 minutes): Heat the oil in a large pot or skillet over medium heat. Add the onion (if using) and cook until soft, about 3 minutes. Add the minced garlic and ginger and cook for 1 minute more until fragrant.
- Bloom Spices (1 minute): Stir in the curry powder and turmeric. Cook for about 30 seconds, stirring constantly. This “blooms” the spices and brings out their flavor.
- Simmer (10 minutes): Pour in the coconut milk, chickpeas, and vegetable broth. Bring the mixture to a low simmer. Reduce the heat and cook for about 8-10 minutes, allowing the sauce to thicken slightly.
- Finish & Serve (4 minutes): Stir in the spinach or kale until it wilts (about 2 minutes). Season generously with salt and pepper to taste.
- Plate: Serve immediately over your quick-cooking rice or with a piece of warm naan.
Speed Tip: Get your water boiling for the rice/noodles at the very beginning, or just use pre-cooked microwave rice for a true 20-minute meal!
