Chickpea and Vegetable Curry
Ingredients
- 1/2 onion, chopped
- 1/2 medium zucchini, chopped
- 1/2 red bell pepper, chopped
- 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.
Serve with rice or noodles of your choice.
