Chickpea and Vegetable Curry
Ingredients
- 1/2 onion, chopped
- 1/2 medium zucchini, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp corn starch
- 1 cup fresh spinach
- chickpeas
Preparation
Add onion to a non-stick frying pan and cook for 2-3 minutes, until almost ready.
Add the zucchini, and cook for a further 4-5 minutes on a low-medium heat.
Pour in the coconut milk together with the chickpeas, curry powder, turmeric, cumin and corn starch.
Simmer until the sauce thickens (around 2-3 minutes), stirring frequently.
At the last minute, season to taste with salt and pepper and serve with rice or noodles of choice.
