Hi!
Vegan Curry with Chickpeas and Spinach
Vegan curry is one of those dishes that never gets old, and today I’m bringing you a fresh twist on this culinary classic! I’ve combined creamy coconut milk, protein-packed chickpeas, and tender spinach with aromatic spices to create a dish that will delight vegans and plant-based food lovers alike. This new recipe is not only easy to prepare but also perfect for cooler days, offering warmth and flavor in every bite.
Ingredients
- 500g cooked chickpeas (or from a can)
- 2 shallots
- 2 cloves garlic
- 5cm piece of fresh ginger
- 1 chili pepper
- 1 tablespoon green curry paste
- fresh lemon grass
- 1 can of tomatoes (400ml)
- 400ml coconut milk
- soy sauce, preferably organic
- lime juice
- 1 teaspoon turmeric
- 1 tablespoon coconut oil
- 150g baby spinach
- a few cherry tomatoes
Preparation:
Finely chop the shallots, garlic, ginger and chili. Heat coconut oil in a wok or pot and fry the chopped vegetables.
After a few minutes, add the curry paste, lemongrass and turmeric. Stir. Add the canned tomatoes, chickpeas and coconut milk Cook for about 10 minutes, then season with soy sauce, lime juice and add fresh spinach leaves.
Mix everything together and finally add the halved cherry tomatoes. Serve the curry with jasmine rice.
See you!
