Chickpea and Vegetable Curry
Ingredients
- 1/2 can chickpeas
- 1/2 cup coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp corn starch
- salt and pepper to taste
- 1 cup fresh spinach
Preparation
Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened
Add the zucchini and bell pepper, cooking for a further 4-5 minutes on a low-medium heat
Then, add the chickpeas and the coconut milk, curry powder, turmeric, cumin, and cornstarch
Stir until the sauce thickens (around 2-3 minutes), stirring frequently
At the last minute season to taste with salt and pepper, also stirring in the spinach until it wilts, then serve with rice or noodles of your choice
