10 Minute Vegan Chickpea Curry
Ingredients
- 2 tbsp olive oil or coconut oil
- 3 garlic cloves
- 1 red onion
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 2 cans chickpeas (400g each)
- 200 ml veg stock
- 1 can coconut milk
- 1/2 cup ground almonds (60g)
- 200g spinach
Preparation
Heat a large pot on a medium heat with olive oil or coconut oil and crushed garlic
Meanwhile roughly dice the red onion and add to the pot to cook down for a minute
Add all the spices and tomato puree and stir
Now add the chickpeas, coconut milk, veg stock and cook on a medium/high heat for 5 minutes making sure to stir
Add the ground almonds and stir. Allow to cook down for a further 2-3 minutes
Finally take off the heat and stir through the spinach until wilted
