| Time | Servings | Difficulty |
|---|---|---|
| 01:10 | 3 | Easy |
Introduction
This spinach chickpea curry recipe is a “cupboard” recipe, easy to make and above all very fragrant. The chickpeas are super tender in a thick sauce with Indian notes, and the curry is made from an accessible house blend. It is a vegan and healthy dish and frankly it is urgent to try.
The extra thing:
- Serve with white rice.
- I often use chopped spinach (although I love the fresh) for convenience ;-).
Ingredients
| 260 g cooked chickpeas | |
| 200 g chopped spinach | |
| 1 shallot | |
| 2 cloves of garlic | |
| 1 tbsp tomato paste | |
| 500 ml vegetable broth | |
| 200 ml coconut milk | |
| 2 tbsp cilantro freshly chopped | |
| 2 tbsp peanut oil | |
| 1 or more chili (according to taste) | |
|
Mix of spices
|
|
| 1 tbsp curry | |
| 1 tbsp paprika | |
| 1 tbsp ground cumin | |
| 1 tbsp coriander powder | |
| 1 tsp cinnamon | |
| 1 tsp cardamom |
Instructions
|
1
|
Peel and chop the garlic and shallot together. To book. Heat the oil in a casserole dish over medium / high heat. Add the garlic / shallot mixture and the spices for 5 minutes, lowering the heat to medium / low. To mix together.
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|
2
|
Add the tomato paste, 500ml of water, the chickpeas and the coconut milk. Continue cooking, covered, for 45 minutes.
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3
|
Then add the chopped spinach and adjust the seasoning.
Remove the lid and continue cooking over high heat for 5 minutes to thicken the sauce. |
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4
|
When the curry is ready, turn off the heat. Sprinkle with freshly chopped cilantro and sliced pepper (to taste) and serve immediately.
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