Recipe · Dinner
Coconut Turmeric Curry
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
This is the book's anti-inflammatory pantry in a single pot: turmeric and ginger for their signature compounds, chickpeas for fibre, spinach for its carotenoids, all carried in coconut milk whose fat unlocks the fat-soluble turmeric. Deeply warming and endlessly forgiving.
Tip: Bloom the turmeric and cumin in the oil before the coconut milk goes in — a minute of direct heat releases their fat-soluble compounds, turning raw spice into something round and deep.
Ingredients
- 2 cups cooked chickpeas
- 1 onion, diced
- 3 garlic cloves
- 3cm ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 can coconut milk
- 2 large handfuls spinach
- 1 tbsp olive oil
- Juice of 1 lime
- Coriander and rice, to serve
Method
- Soften the onion in the oil, then add the garlic, ginger, turmeric and cumin for 1 minute until fragrant.
- Stir in the chickpeas and coconut milk and simmer gently 18-20 minutes to thicken.
- Fold through the spinach until it wilts into the sauce.
- Finish with lime juice and season to taste.
- Serve over rice with plenty of fresh coriander.