WALK-AWAY CHICKPEA TOMATO AND SPINACH CURRY #VEGAN #SPINACH
You realize I adore an object free formula, particularly for my weekday revolution and this leave Chickpea Tomato and Spinach Curry is only that. Toss the fixings in to a pot and leave. The subsequent veggie lover curry is full-bodied and stacked with beautiful spiced flavors.
My multi year-old is experiencing her previously broken heart and truly, it's supportive of a kid. The previous evening I held her little body as she shed a container of tears for a little man who has made her vibe protected, valiant and needed in her first year of kindergarten. This dazzling soul let her claim to be a little cat and stowed away with her under tables while she nestled into his lap. He played spouse when she needed to play house and let her work on him at whatever point she liked being a specialist. I am so cheerful she met such a sweet and kind soul. Too bad, he is a more seasoned man and one year from now is set for elementary school while our young lady will do one more year of pre-school. The Elf is a January infant and she is sorrowful she won't proceed with him and her different companions.
We could send her through. My heart needs to send her through. My head, be that as it may, is attempting to hold tight to all the examination and guidance from her educators that an additional year will help her endure her school a very long time as well as flourish. Gracious, yet the tears! They are so abandoned and I need to make everything better. This child rearing thing blows once in a while.
Ingredients :
- 1 tbsp coconut oil
- 1 large onion (optional for a thicker sauce) or 2 regular finely diced
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved approx 2 punnets
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp grated ginger
- 1 tbsp tomato paste
- 480 grams cooked chickpeas cooked or 2 cans (drained)
- 400 ml coconut milk 1 can
- 200 ml vegetable stock 1/2 can
- 2 cups baby spinach
- 3 cups cooked quinoa or rice to serve
- chilli flakes to serve optional
Instructions :
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a smattering of chilli flakes and cooked rice or quinoa.
- Notes
- After adding the coconut milk I half fill the empty can with the vegetable stock.
- I have added a large diced onion to the recipe to help create a thicker curry sauce in less time.
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