Veggie Curry
Ingredients
- 1 yellow onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨3 garlic cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 carrot⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 can of chickpeas (400g)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 can chopped tomatoes (400g)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 can coconut milk (400ml)⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 vegetable boullion cube⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨1 tbsp curry powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨400 ml frozen green peas⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ✨2 big handfuls of spinach (or a handful of frozen spinach)⠀⠀⠀
Preparation
Chop the onion and sautée in olive oil on medium heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Peel and chop the carrot and add to the onions, give it a stir. Sautée for a few minutes until the onion is soft and golden brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Finely chop the garlic and add to the pan, give it a stir.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drain the chickpeas (save the water for some other recipe if you like) and add to the pan together with the tomatoes, coconut milk, crumbled stock cube and curry. Let simmer n bubble for 15 minutes (without a lid) until the sauce has thickened, stir every now and then.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in the frozen peas and spinach and let simmer for another 3 minutes. Done