Microwave Chickpea and Spinach Garam Masala Curry

Name: Microwave Chickpea and Spinach Garam Masala Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 400 g chickpeas, drained; 50 g baby spinach leaves, washed; 400 g chopped tomatoes; 1/2 onion, finely chopped; 2 tbsp coriander, finely chopped; 1 tsp ginger paste; 1 tsp garlic paste; 100 ml coconut milk; 1 tbsp coconut oil; 1 tbsp tomato puree; 2 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp cumin; 1/2 tsp ground coriander; 1 tsp lime juice; 1 pinch salt; basmati rice or naan, to serve

This quick microwave garam masala curry is rich, fragrant, and surprisingly satisfying for such a fast meal. Chickpeas, tomatoes, spinach, and coconut milk come together in a warmly spiced sauce that is perfect with basmati rice or naan.

Servings2 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chickpeas, drained
400 g
baby spinach leaves, washed
50 g
chopped tomatoes
400 g
onion, finely chopped
0.5
coriander, finely chopped
2 tbsp
ginger paste
1 tsp
garlic paste
1 tsp
coconut milk
100 ml
coconut oil
1 tbsp
tomato puree
1 tbsp
garam masala
2 tsp
ground turmeric
0.5 tsp
cumin
0.5 tsp
ground coriander
0.5 tsp
lime juice
1 tsp
salt
1 pinch
basmati rice or naan, to serve

Step-by-Step Instructions

Add the coconut oil to a large microwave-safe bowl and microwave for 30 seconds, or until melted. Stir in the finely chopped onion and cook for 1 minute, until it begins to soften.

Add the ginger paste, garlic paste, tomato puree, ground turmeric, garam masala, cumin, ground coriander, and a pinch of salt. Stir well, then microwave for 1 minute to bloom the spices and deepen their flavor.

Stir in the chopped tomatoes, chickpeas, coconut milk, spinach, and chopped coriander. Microwave for 2 minutes, stir, then cook for 2 minutes more. The curry should be hot and gently bubbling; if needed, microwave for 1 additional minute.

Stir in the lime juice, then taste and adjust the seasoning if needed. Serve immediately with basmati rice or naan, and finish with extra coriander if desired.

Chef's Tips

Use a deep microwave-safe bowl to prevent the curry from bubbling over. If you prefer a looser sauce, stir in a splash of water before the final cook. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave until piping hot.