Easy Chickpea and Spinach Curry
Vegan chickpea and spinach curry made with chickpeas, onion, spinach, chilli, tomatoes, herbs, spices and coconut milk
Ingredients
- 1 tbsp Coconut oil
- 1 Green chilli (roughly chopped)
- 1/2 Onion (finely diced)
- 2 tbsp Olive oil
- 2 Garlic cloves (chopped)
- 1 Thumb-sized piece ginger (grated)
- 1 tbsp Cumin
- 1 tbsp Tomato puree
- 1/2 tbsp Ground coriander
- 1/2 tbsp Garam masala
- 1 tsp Chilli flakes
- 400g Chickpeas (drained)
- 200g Chopped tomatoes
- 50ml Coconut milk
- 50ml Water
- 1 Vegetable stock cube
- 50g Spinach
- 1 tbsp Coriander herb
Instructions
- Heat 1tbsp coconut oil in a large pan to medium-high, add the onion and green chilli and cook for 4 minutes, stirring frequently. Remove from the heat.
- Add the olive oil, garlic, ginger, cumin, tomato puree, ground coriander, garam masala, chilli flakes and a splash of water to a blender. Season with salt and pepper to taste. Add the fried onion and chilli mixture and blend until a smooth paste.
- Add the paste back into the pan and cook on medium for 1 minute. Add the chickpeas and tomatoes and cook for a further minute, stirring constantly. Add the coconut milk, water and crumble in the vegetable stock cube. Cook on medium-low for 2 minutes.
- Add the spinach and fresh coriander and cook for a further 5 minutes, stirring occasionally and making sure the sauce doesn't boil. Serve immediately with rice or naan bread and enjoy.