Tibetan

Coriander and Cinnamon Tibetan Chickpea and Spinach Curry

Name: Coriander and Cinnamon Tibetan Chickpea and Spinach Curry
Total time: 32 min
Yield: 2 servings
Cuisine: Tibetan
Ingredients: 1 tbsp oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated; 1 can chickpeas, drained; 2 cups fresh spinach; 1 can coconut milk; 1 tsp cumin; 1 tsp coriander; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/2 cup water; 1 tsp coriander; 1/4 tsp cinnamon

Balances the curry with coriander and a hint of cinnamon for a warm, aromatic flavor.

32 minutes2 servings

Method

Mix 1 tsp coriander and 1/4 tsp cinnamon into the oil before sautéing onion, garlic, and ginger.
Heat oil in a pan. Sauté onion, garlic, and ginger until fragrant.
Add chickpeas and sauté for 2 minutes. Stir in spinach.
Pour in coconut milk, spices, and water. Simmer 10 minutes.
Adjust seasoning and serve with rice or bread.

Mains Vegetarian Soups

Read in another language

More Tibetan recipes →