Yellow spinach and chickpea curry with coconut milk

Ingredients for 4 servings:

• some peanut oil
• 1 onion(s)
• 2 tbsp curry paste, yellow
• 1 can coconut milk, approx. 400 ml
• 500 g spinach, frozen, chopped
• 1 can chickpeas, drained weight 480 g
• 300 g cherry tomatoes
• e.g. chili flakes
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegetarian

First, heat the peanut oil in a large pan or wok. Dice the onion and add it to the peanut oil along with the yellow curry paste. Mix well. Once the curry paste is evenly distributed and the onions are lightly fried, add the coconut milk and mix well again. Then add the spinach, stirring occasionally. After about 5 minutes, add the chickpeas and let everything simmer gently for about 10 minutes over medium heat. Meanwhile, wash and quarter the cherry tomatoes, and add them to the curry for a short time (max. 1 minute) to prevent the tomatoes from becoming mushy. Season to taste with chili flakes, pepper, and salt. This goes perfectly with quinoa or rice.