This curry dish proves green isn't exclusive to salads

A bowl of green doesn't automatically have to be a salad. Take this green curry for example: Thanks to green curry paste and wilted spinach, you get a hot, green, healthy and delicious meal.

Serve with white rice to round out the meal. The overnight method for dried chickpeas can be skipped by using canned ones instead.

Ingredients (makes 2 servings):

50 grams dried chickpeas, 250 grams spinach, 1 onion, 2 tablespoons coconut oil, 1 tablespoon green curry paste (alternatively, 1 tablespoon curry powder), 400 grams coconut milk, salt and pepper

Preparation:

1. Place chickpeas in a bowl, cover with cold water and allow to sit overnight. The next day, drain chickpeas using a colander, then rinse under a running tap. Place in large pot and cover with fresh, cold water. Bring to a boil, then cover and allow to simmer at medium heat until chickpeas are softened, about 40-50 minutes.

2. Meanwhile, sort through spinach, wash well and shake dry. Peel and finely dice onion. Drain cooked chickpeas in a colander.

3. Heat coconut oil in a pan. Add onions and allow to cook for 1-2 minutes, stirring often. Add chickpeas and cook for 1-2 minutes. Stir curry paste into mixture, then pour in coconut milk. Cover and let simmer for 5 minutes. Remove cover, stir in spinach and let cook for 2-3 more minutes, until the spinach has wilted down.

4. Salt and pepper to taste. Serve curry in bowls.