Walk-Away Chickpea, Tomato and Spinach Curry



A dinner you can throw in a pot and walk away from, this Chickpea Tomato and Spinach Curry is super simple, robust and aromatic.

INGREDIENTS
  • 1 tbsp coconut oil
  • 1 large onion (optional for a thicker sauce) or 2 regular finely diced
  • 3 garlic cloves, minced
  • 400 grams cherry tomatoes, halved approx 2 punnets
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt plus more to taste
  • 1/2 tsp grated ginger
  • 1 tbsp tomato paste
  • 480 grams cooked chickpeas cooked or 2 cans (drained)
  • 400 ml coconut milk 1 can
  • 200 ml vegetable stock 1/2 can
  • 2 cups baby spinach
  • 3 cups cooked quinoa or rice to serve
  • chilli flakes to serve optional
INSTRUCTION
  1. Melt the coconut oil in a heavy-based pot over medium heat and add the  onion and cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
  2. Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low  and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
For full instruction, you can go tohttps://mygoodnesskitchen.com

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