Walk-Away Chickpea Tomato and Spinach Curry #vegan #glutenfree

Walk-Away Chickpea Tomato and Spinach Curry #vegan #glutenfree

This Walk-away Chickpea Tomato and Spinach Curry is only that. Toss the fixings in to a pot and leave. The subsequent veggie lover curry is full-bodied and stacked with exquisite spiced flavors.

Not a thing but rather it is the place my head and heart are at and all I need is for everybody to reveal to me that we are settling on the correct decision for our kid. She will miss every one of her companions when they proceed onward to class yet the master plan is that one more year will serve her better over the long haul. That is the hypothesis in any case. Thus, as we draw nearer to the year's end the tears stream.

The fact of the matter is, you'll have the opportunity. When the succulent cherry tomatoes are washed in Indian flavors and start to rankle and the chickpeas are included with coconut milk and stock, you can lessen the warmth and leave. Return 40-minutes after the fact to include some crisp infant spinach and supper is served.

Also Try Our Recipe : spicy sofritas tofu

Walk-Away Chickpea Tomato and Spinach Curry #vegan #glutenfree

Ingredients

  • 1 tbsp coconut oil
  • 1 large onion or 2 regular (optional for a thicker sauce) finely diced
  • 3 garlic cloves, minced
  • 400 grams cherry tomatoes, halved approx 2 punnets
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt plus more to taste
  • 1/2 tsp grated ginger
  • 1 tbsp tomato paste
  • 480 grams cooked chickpeas cooked or 2 cans (drained)
  • 400 ml coconut milk 1 can
  • 200 ml vegetable stock 1/2 can
  • 2 cups baby spinach
  • 3 cups cooked quinoa or rice to serve
  • chilli flakes to serve optional

Instructions

  1. Melt the coconut oil in a heavy-based pot over medium heat and add the  onion and cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
  2. Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low  and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently. 
  3. Remove the curry from the heat and serve with a smattering of chilli flakes and cooked rice or quinoa. 

For more detail : bit.ly/2TBMp5c

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