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Vegan Coconut Chickpea Curry
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Vegan Coconut Chickpea Curry

40 minServes 4Nutri-Score B€
from @orim3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (diced)Produce300 g
  • garlic (minced)Produce6 pieces
  • ginger (grated or minced)Produce20 g
  • thyme (fresh sprigs)Produce2 pieces
  • tomato (diced)Produce360 g
  • sweet pepper (diced)Produce300 g
  • curry powderSpices15 ml
  • cumin (ground)Spices5 ml
  • turmeric (ground)Spices1 ml
  • saltSpices5 ml
  • allspice (ground)Spices2 ml
  • coconut milk (one can)Pantry400 ml
  • vegetable brothPantry120 ml
  • chickpeas (cooked, drained)Pantry800 g
  • spinach (fresh)Produce60 g

per serving

Nutrition

312kcal

Carbs
33 g
Proteins
11 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Sauté the aromatics

    • Heat a little oil in a pan and add the onion.
    • Add the garlic, ginger and thyme and cook until fragrant.
    Step 1

  2. Add the vegetables

    • Stir in the diced tomatoes and sweet peppers.
    • Cook until the vegetables start to soften.
    Step 2

  3. Season with the spices

    • Add the curry powder, cumin, turmeric, salt and allspice.
    • Stir well so the spices coat the vegetables.
    Step 3

  4. Simmer the curry

    • Pour in the coconut milk and vegetable broth.
    • Add the chickpeas and simmer gently, stirring occasionally.
    Step 4

  5. Wilt the spinach and serve

    • Stir in the spinach and cook until wilted.
    • Serve hot, ideally with rice.
    Step 5
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