John Myers
Quick Chickpea, Zucchini and Spinach Curry
The perfect quick chickpea, zucchini and spinach curry recipe with a picture and simple step-by-step instructions.
- 1 tbsp Coconut oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 cm Ginger
- 1 tsp Garam Masala
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 1 tsp Black cumin
- 1 tbsp Tomato paste
- 1 Pc. Small zucchini
- 1 Can Chickpeas
- 1 Can Chopped tomatoes
- 1 tbsp Lemon juice
- Salt pepper
- Heat coconut oil, add chopped onion and garlic clove and sauté briefly. Stir in the finely chopped ginger and the spices. Also briefly toast the tomato paste.
- Fry the diced zucchini for a minute. Add the drained chickpeas and chopped tomatoes. Let simmer briefly. Fold in the spinach leaves and wait until it has collapsed. Season to taste with lemon juice, salt and pepper.
- The list of ingredients looks long at first, but most of it is spices. So don’t be put off. If you don’t have some of them, it doesn’t matter. Chilli flakes, curry powder etc … also work.
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