Chickpea Curry with Rice Noodles
Ingredients
- 1 clove garlic
- 1/4 medium onion
- 1/4 large zucchini
- 1/4 tsp cumin
- 1/4 tsp garam masala
- 2 tbsp canned tomatoes
- 1/2 can chickpeas, drained and rinsed
- 1/4 can coconut milk
- 1/2 tsp turmeric
- 1 tbsp curry powder or vegan curry paste
- 1 handful spinach
- Noodles or rice to serve
Preparation
Add the garlic, onion and zucchini to a non-stick frying pan and cook for 2-3 minutes, until the zucchini softens
Add the cumin, garam masala, canned tomatoes and chickpeas and stir for a further 2 minutes
Then, add the coconut milk together with the turmeric and curry powder/paste and cook for a further 4-5 minutes, until thickened
At the last minute, stir in the spinach and serve with noodles or rice of your choice
