Plat
Vegan Chickpea and Spinach Curry
40 minPour 4Nutri-Score A€
A
40 min
40 minVegan Chickpea and Spinach Curry
ce qu’il vous faut
Ingrédients
chickpeas (cooked, drained and rinsed)Épicerie480 g
spinach (washed)Fruits et légumes200 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
ginger (grated)Fruits et légumes20 g- tomato passata (or crushed tomatoes)Épicerie400 g
- coconut milk (full fat)Épicerie400 ml
curry powder (heaped teaspoons)Épices2 morceaux
ground cumin (teaspoon)Épices1 morceau- ground coriander (teaspoon)Épices1 morceau
- turmeric (teaspoon)Épices1 morceau
- vegetable oilÉpicerie15 ml
salt (to taste)Épices5 g
par portion
Nutrition
386kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
wooden spoon
pas à pas
Préparation
- Étape 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.
- Étape 2
Toast the spices
- Add the curry powder, cumin, coriander and turmeric.
- Stir constantly for a minute to release the aromas.
- Étape 3
Build the sauce
- Pour in the tomato passata and season with salt.
- Simmer gently until slightly thickened.
- Étape 4
Add chickpeas and coconut milk
- Stir in the chickpeas and coconut milk.
- Simmer gently, stirring occasionally, until rich and creamy.
- Étape 5
Wilt the spinach
- Add the spinach in handfuls and stir until wilted.
- Taste and adjust the salt.
- Étape 6
Serve
- Spoon the curry into bowls and serve hot.