Red curry with chickpeas and spinach

Ingredients for 6 servings:

• 400 g chickpeas from the can
• 400 g lentils from the can
• 1 ½ kg potatoes, mainly waxy
• 4 carrots
• 1 onion(s)
• 400 g leaf spinach, frozen
• 400 ml coconut milk
• 1 dash of olive oil
• 3 tsp vegetable stock powder
• 70 g tomato paste, 2x concentrated
• 250 g tomatoes, pureed
• 2 tsp curry powder
• 1 tsp cumin
• 1 tsp sugar
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Dice the potatoes and carrots and set aside. Dice the onion and fry in oil. Deglaze with vegetable stock and water. Add the potatoes and carrots. Add enough water to cover and cook for 10 minutes. Then add the chickpeas, lentils, and spinach and cook for another 10 minutes. Now add the passata, tomato paste, coconut milk, and seasoning. Cook for another 10 minutes, then serve.