Walk-Away Chickpea, Tomato and Spinach Curry

A dinner you can throw in a pot and walk away from, this Chickpea Tomato and Spinach Curry is super simple, robust and aromatic.

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

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.

next full instruction : www.mygoodnesskitchen.com

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