fbpx
DINNER,  GLUTEN-FREE,  VEGAN RECIPES

Yellow Chickpea & Spinach Curry

Creamy, filling, colorful curry. It’s one of my favorite meals – quick and easy to make and incredibly delicious. I personally prefer thicker consistency, but if you like it more watery, just add some broth or water.

A key element in this recipe are spices. You can use a ready-made curry paste, but if you have a wide variety of spices in your cupboard, I recommend that you use them. 

curry

Yellow Chickpea & Spinach Curry
Total time: 20 minutes + 15 minutes of cooking
Yield: 3-4 servings

| INGREDIENTS |
1 can (400 mL) coconut milk
1 red pepper
2 bricks (60 g) frozen spinach or 2 cups (60 g) fresh spinach
1 cup cooked chickpeas or canned chickpeas
1 Tbsp (25 g) tomato paste
2 onions
2 cloves garlic

1/2 tsp (2,5 g) ground cumin
1/2 tsp (2,5 g) ground turmeric
1/2 tsp (2,5 g) ground smoked paprika
1/2 tsp (2,5 g) ground sweet paprika
1/2 tsp (2,5 g) ground hot paprika
1/4 tsp (1 g) ground cardamom
1/4 tsp (1 g) ground coriander
1/4 tsp (1 g) ground ginger
1/4 tsp (1 g) ground cinnamon
pepper
salt

1 Tbsp (15 mL) vegetable oil for sautéing

for serving: cooked rice, parsley

| DIRECTIONS |

  1. Dice and sauté the onions in a large skillet over medium-high heat. Cook for 5 minutes, add minced garlic and continue to cook for 3 minutes. Add splashes of water as needed to deglaze the pan.
  2. Add all the spices and cook for 2 minutes, mixing constantly. 
  3. Add all other ingredients, cover and simmer over low heat for 15 minutes.
  4. Serve with cooked rice and parsley. 
curry
Podziel się tym na Facebooku

Dodaj komentarz

Twój adres email nie zostanie opublikowany. Pola, których wypełnienie jest wymagane, są oznaczone symbolem *