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Vegan Chickpea and Spinach Curry
40 minVoor 4Nutri-Score A€
A
40 min
40 minVegan Chickpea and Spinach Curry
wat je nodig hebt
Ingrediënten
chickpeas (cooked, drained and rinsed)Voorraadkast480 g
spinach (washed)Groente en fruit200 g
onion (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
ginger (grated)Groente en fruit20 g- tomato passata (or crushed tomatoes)Voorraadkast400 g
- coconut milk (full fat)Voorraadkast400 ml
curry powder (heaped teaspoons)Kruiden en specerijen2 stukken
ground cumin (teaspoon)Kruiden en specerijen1 stuk- ground coriander (teaspoon)Kruiden en specerijen1 stuk
- turmeric (teaspoon)Kruiden en specerijen1 stuk
- vegetable oilVoorraadkast15 ml
salt (to taste)Kruiden en specerijen5 g
per portie
Voedingswaarden
386kcal
- Koolhydraten
- 33 g
- Eiwitten
- 11 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Koekenpan
Kookplaat
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Toast the spices
- Add the curry powder, cumin, coriander and turmeric.
- Stir constantly for a minute to release the aromas.
- Stap 3
Build the sauce
- Pour in the tomato passata and season with salt.
- Simmer gently until slightly thickened.
- Stap 4
Add chickpeas and coconut milk
- Stir in the chickpeas and coconut milk.
- Simmer gently, stirring occasionally, until rich and creamy.
- Stap 5
Wilt the spinach
- Add the spinach in handfuls and stir until wilted.
- Taste and adjust the salt.
- Stap 6
Serve
- Spoon the curry into bowls and serve hot.