in Recipes

Vegan spinach and chickpea curry

updated

Spread the love

Ingredients for 4 servings:

  • 4 tbsp vegetable oil
  • 2 onions
  • 2 garlic cloves
  • 1 gr. can/n chickpeas
  • 2 tbsp curry powder
  • 200 ml vegetable stock
  • 200 g coconut milk
  • 500 g leaf spinach, frozen
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple and delicious with rice

Heat the oil in a saucepan. Sauté the finely chopped onions and crushed garlic cloves for 2 minutes. Add the drained chickpeas and curry powder and sauté briefly. Deglaze everything with the vegetable stock and simmer for 5 minutes. Add the coconut milk and snip into the thawed and well-drained spinach with scissors. Mix everything well and simmer for another 5 minutes over low heat. Season the curry with salt and pepper, if desired. Basmati rice is particularly delicious with this dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Brill fillets on a bed of potatoes and vegetables

Zucchini Bolognese