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Vegan chickpea curry with spinach and carrots

updated

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Ingredients for 2 servings:

  • 200 g spinach, frozen
  • 2 onions
  • 30 g ginger
  • 150 g carrot(s)
  • vegetable oil
  • 2 tsp, heaped curry powder, mild
  • 400 ml coconut milk
  • 200 ml vegetable stock
  • 1 can chickpeas, approx. 400 g
  • 1 lime(s)
  • 2 tbsp fried onions
  • 1 chili pepper(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Squeeze out the thawed spinach. Finely dice the onions, peeled ginger, and chili pepper. Peel and dice the carrots. Sauté the onions, ginger, chili, and carrots in a little oil for 4 minutes. Sprinkle with the curry powder and sauté briefly. Add the coconut milk and vegetable stock and bring to a boil. Mix in the spinach and the rinsed and drained chickpeas and cook for 8 minutes. Season with salt and 2-3 teaspoons of lime juice. Serve sprinkled with fried onions. Basmati rice goes well with this dish.

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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.

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