Vegan Chickpea and Spinach Curry
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 inch fresh ginger
- 2 large tomatoes
- 2 tbsp tomato puree
- 1 tbsp curry powder, medium
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/2 tsp salt
- Pinch of hot chilli powder (or more if you like it spicy)
- 1 tin (400ml) full fat coconut milk
- 200ml water
- 2 tins (800g) chickpeas, drained
- 3 handfuls spinach
Optional toppings
- Fresh coriander
- Chilli flakes
- Drizzle vegan cream
- Thinly sliced red onion
Preparation
Heat a tbsp of oil in a large frying pan on medium heat.
Finely chop the onion and add to the pan. Fry for a few minutes before adding minced garlic and grated ginger.
Fry for a minute until fragrant and the onion is soft. Add the chopped tomatoes and fry until the tomatoes have broken down. Help by squishing them with the back of a spoon when soft.
Add the tomato puree, all the spices, salt and a drizzle of oil. Stir and cook for a minute until fragrant and it resembles a paste.
Now add the coconut milk and water (fill the empty tin halfway for 200ml). Stir and leave to simmer for 10 minutes.
Drain the chickpeas and add after 10 minutes. Leave for a further 20 minutes.
Cook the spinach. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach.
Roughly chop and add to the curry when it's ready.
Serve and top with fresh coriander, chilli flakes, thinly sliced onion and vegan cream.
For a quicker version, use pre-marinated tofu and add it together with the vegetables.
