Plato principal
Vegan Chickpea and Spinach Curry
40 minPara 4Nutri-Score A€
A
40 min
40 minVegan Chickpea and Spinach Curry
lo que necesita
Ingredientes
chickpeas (cooked, drained and rinsed)Despensa480 g
spinach (washed)Frutas y verduras200 g
onion (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
ginger (grated)Frutas y verduras20 g- tomato passata (or crushed tomatoes)Despensa400 g
- coconut milk (full fat)Despensa400 ml
curry powder (heaped teaspoons)Especias2 piezas
ground cumin (teaspoon)Especias1 pieza- ground coriander (teaspoon)Especias1 pieza
- turmeric (teaspoon)Especias1 pieza
- vegetable oilDespensa15 ml
salt (to taste)Especias5 g
por ración
Nutrición
386kcal
- Carbohidratos
- 33 g
- Proteínas
- 11 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Placa de cocina
wooden spoon
paso a paso
Preparación
- Paso 1
Soften the aromatics
- Heat the oil in a pan over medium heat.
- Add the onion and cook until soft and golden.
- Stir in the garlic and ginger and cook until fragrant.
- Paso 2
Toast the spices
- Add the curry powder, cumin, coriander and turmeric.
- Stir constantly for a minute to release the aromas.
- Paso 3
Build the sauce
- Pour in the tomato passata and season with salt.
- Simmer gently until slightly thickened.
- Paso 4
Add chickpeas and coconut milk
- Stir in the chickpeas and coconut milk.
- Simmer gently, stirring occasionally, until rich and creamy.
- Paso 5
Wilt the spinach
- Add the spinach in handfuls and stir until wilted.
- Taste and adjust the salt.
- Paso 6
Serve
- Spoon the curry into bowls and serve hot.