This is one of our favourite vegan curry dishes for a quick and filling family meal. Chickpeas are high in fibre and calcium, and the side dish of spinach contributes to your daily iron and folate needs.
For the paste:
2 tbsp oil, preferably olive or rapeseed
1 medium onion, diced
1tsp ground ginger
2 tsp ground cumin
1 tsp chilli powder, to taste
2 garlic cloves, finely chopped
2 tbsp tomato puree
For the curry:
2 x 440g tins chickpeas, drained
400g tinned chopped tomatoes, drained
400g coconut milk
A bunch of fresh coriander, roughly chopped
100g fresh spinach
Method for making your Vegan Curry:
To make the curry paste, warm the oil gently in a frying pan and add the diced onion. Cook over a moderate heat for about 5 minutes until the onion is translucent. Lower the heat and the ginger, cumin and chilli powder, stirring well to release the aroma. Add the chopped garlic but don’t let it burn. Blend in the tomato puree, adding a little water to loosen the paste if necessary, and cook over a low heat for 2 minutes.
Add in the two tins of chickpeas and the tin of tomatoes. Bring to a simmer and add half the tin of coconut milk. Bring back to simmering, and add more coconut milk to taste. Stir in half the chopped coriander and cook gently for 10 minutes. If the curry looks dry, add in more coconut milk or water.
Thoroughly rinse the fresh spinach in a colander and place in a saucepan with the water still clinging to its leaves. Don’t add any extra water. Pop on the lid and simmer over a very gentle heat for 2 minutes until the spinach is lightly wilted.
Plate up the curry and sprinkle over the reserved coriander. Add a side helping of steamed spinach.
Serve with red or brown rice to top up your iron and B vitamins.
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