Vegan Chickpea Curry
Who does not like a good curry? I cannot think of anyone I know who would say that they do not like it.
Fragrant and flavourful bowls of curry, usually served with rice or roti (or both), is a real comfort food for a cold and rainy winter days. Or any other days as a matter of fact. Packed with aromatic Indian spices, such as cumin seeds, turmeric, cloves and garam masala – it sure will heat up your soul.
I like to eat my curry with roti rather than rice. For some who is not familiar with what roti is – it is a flatbread that originated from the Indian subcontinent. Roti is usually made from stone-ground wholemeal flour (atta) and water as well a little oil is used to cook the roti. Even though it sounds easy to make, you need to have a real skill to make one and not everyone can make a proper roti.
The recipe what I am about to share is easy to make yet it is still bursting with flavour and you won’t be disappointed.
Start by heating up olive oil in a large pan. Add diced onions and sauté for about 5 minutes or until softens. Then add garlic and spices and cook for another few minutes. Next add tinned chopped tomatoes, stir to combine and let it gently simmer for around ten minutes. Do not forget to stir occasionally.
The next step is to add coconut milk, stir and bring it to a boil. As soon as curry starts to boil, add chickpeas and let it cook for a few minutes, so that the chickpeas are heated through.
Finally add chopped coriander and spinach leaves and continue to cook until spinach leaves have wilted. It won’t take long, just a couple of minutes or so – and your are done. Enjoy this curry with rice or as I like it – with roti!
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Chickpea, Tomato and Spinach Curry
- 2 tbs olive oil
- 2 onions diced
- 1 garlic clove minced
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli flakes
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin chickpeas drained and rinsed
- 1 small bunch coriander chopped
- 2 cups packed spinach leaves
In a large pan heat up olive oil then add onions; cook for 5 minutes or until softened.
Add garlic and spices, stir to combine. Cook for 1-2 minutes.
Add tinned tomatoes and continue to simmer for 10 minutes. Stir occasionally.
To the pan add coconut milk and bring it to a boil then add in chickpeas; cook for 2-3 minutes.
Add coriander and spinach, cook until spinach has wilted.
Serve with rice or roti.