Spring greens and chickpea curry recipe
This mouthwatering curry is quick to throw together
This is a wonderfully quick curry to throw together, said Mandy Yin. I prefer using Worcestershire sauce to tamarind, but if you're vegetarian, feel free to just use tamarind paste. Serve on its own with rice, or as a side dish.
Ingredients (serves four)
- 3⁄4 tsp salt, plus extra for the cooking water
- 1 small onion, roughly chopped
- 2.5cm piece of ginger, peeled, chopped
- 3 garlic cloves
- 2 fresh red chillies, roughly chopped (optional)
- 4 tbsp vegetable oil
- 1 tsp ground turmeric
- 300g spring greens, leaves stripped and sliced into 1cm pieces
- 400g canned chickpeas in salted water, drained and rinsed
- 250ml UHT coconut cream (usually in a can or carton)
- 2 tbsp Worcestershire sauce or tamarind paste
- 1⁄2 tsp sugar (only add if using tamarind paste)
Method
- Bring a large pot of heavily salted water (like the sea) to a rolling boil.
- Using a food processor to save time, finely chop the onion, ginger, garlic and chillies. Transfer the mixture to a large non-stick wok, then add the oil, 3⁄4 tsp salt and turmeric, and place over a medium-high heat. Stir-fry for 9 minutes, stirring frequently to avoid burning.
- While the onions are cooking, add the spring greens and chickpeas to the pot of boiling water. Simmer over a medium heat for 5 minutes. Drain thoroughly.
- Add the coconut cream, Worcestershire sauce and sugar to the wok. Bring to the boil, then turn off the heat. Add the spring greens and chickpeas to the sauce, stir to combine and serve.
Taken from Simply Malaysian by Mandy Yin.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
The UK-made Storm Shadow missiles Ukraine is using in RussiaThe Explainer Ukraine reportedly deployed the long-range British missiles this week, following a tense meeting between Zelenskyy and Trump
-
Dry skin, begone! 8 products to keep your skin supple while travelingThe Week Recommends Say goodbye to dry and hello to hydration
-
Crossword: October 23, 2025The Week's daily crossword
-
Film reviews: A House of Dynamite, After the Hunt, and It Was Just an AccidentFeature A nuclear missile bears down on a U.S. city, a sexual misconduct allegation rocks an elite university campus, and a victim of government terror pursues vengeance
-
Book reviews: ‘Gertrude Stein: An Afterlife’ and ‘Make Me Commissioner: I Know What’s Wrong With Baseball and How to Fix It’Feature Gertrude Stein’s untold story and Jane Leavy’s playbook on how to save baseball
-
Rachel Ruysch: Nature Into ArtFeature Museum of Fine Arts, Boston, through Dec. 7
-
Music reviews: Olivia Dean, Madi Diaz, and Hannah FrancesFeature “The Art of Loving,” “Fatal Optimist,” and “Nested in Tangles”
-
Gilbert King’s 6 favorite books about the search for justiceFeature The journalist recommends works by Bryan Stevenson, David Grann, and more
-
Ready for the apocalypseFeature As anxiety rises about the state of the world, the ranks of preppers are growing—and changing.
-
A little-visited Indian Ocean archipelagoThe Week Recommends The paradise of the Union of the Comoros features beautiful beaches, colourful coral reefs and lush forests
-
Diane Keaton: the Oscar-winning star of Annie HallIn the Spotlight Something’s Gotta Give actor dies from pneumonia at the age of 79