Creamy Chickpea and Spinach Curry
This chickpea and spinach curry is fast, plentiful and healthy! A comforting creamy curry that even meat lovers will love. Make it on your pan or instant pot.
Ingredients
- 1/2 tsp salt
- 3 garlic cloves
- 2 large tomatoes
- 2 tbsp tomato puree
- 1/2 tsp ground ginger
- 1 tbsp curry powder, medium
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 200ml water
- Pinch of hot chilli powder (or more if you like it spicy)
- 1/2 tsp ground cumin
- 2 tins (800g) chickpeas, drained
- 3 handfuls spinach
- 1 inch fresh ginger
- 1 red onion
- 1 tin (400ml) full fat coconut milk
To top (optional)
- Drizzle vegan cream
- Thinly sliced red onion
- Fresh coriander
- Chilli flakes
Instructions
First, heat a tablespoon of oil in a large skillet over medium heat.
Then, finely chop the onion and add it to the pan. Fry a few minutes before adding the chopped garlic and grated ginger.
Fry for one minute until fragrant and the onion is tender. Add the chopped tomatoes and fry until the tomatoes have broken down. Help them by squeezing them with the back of a spoon when they are soft.
Add the tomato puree, all the spices, salt and a drizzle of oil. Stir and cook for one minute until it is fragrant and looks like a paste.
Now add the coconut milk and the water (fill the empty box halfway for 200 ml). Stir and simmer 10 minutes.
Drain the chickpeas and add after 10 minutes. Leave for another 20 minutes.
Cook the spinach. Add to a bowl of boiled water and once wilted, pour into a sieve and squeeze out any excess water from the spinach.
Coarsely chop and add the curry when it is ready. Serve and garnish with fresh coriander, chili flakes, minced onion and vegan cream!
Happy Cooking Time.
