Creamy Spinach Curry with Crispy Bbq Chickpeas
Ingredients
- 400g spinach
- 400g tomato tin or ripe tomatoes
- 1 big onion, minced
- 60g roasted or raw cashews (optional but highly recommended) soak in hot water for 20-30 minutes and rinse
- 1 cup vegetable stock (or 1 cup water + 1/2-1 vegetable bouillon)
- 1 cup choice of milk (i used soy milk)
- 3 cloves garlic, sliced
- 1 bay leaf
- 2-3 tbsp. curry powder
- 2-3 tbsp. maple syrup
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp natural salt
- 1/4 tsp ginger powder
- chill powder if you need
- 1 tbsp. =15ml
Preparation
Put spinach in boiling water and cook for a few minutes
Drain water and set aside
In a large pot, sauté onion and garlic with 1 tbsp
Olive oil until tender
Add garam masala, cumin powder, curry powder, ginger powder, garlic powder, and 1 tbsp
Olive oil and continue to cook and stir for 1-2 minutes
Add tomatoes, bay leaf, vegetable stock, and salt, and bring it to a boil
Reduce heat and cover with a lid
Simmer for 30 minutes over a small flame
In a blender, place everything from the pot, cashew nuts, maple syrup, milk, and spinach and blend well
Place it back into the pot
Simmer it for 5 minutes over a small to medium flame
It‘s easy to burn so be careful
Add chilli powder and/or more milk if you wish
Add salt and pepper to taste
