Chickpea & Spinach Curry
Serves 4
Ingredients
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1 tbsp olive oil or coconut oil
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2 red onions, sliced
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1 mild red chilli, deseeded and finely chopped
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1 tbsp mild or medium curry powder, or Madras spice blend
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150ml hot vegetable stock
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500ml coconut milk
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1/4 head of cauliflower, chopped into small chunks
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2 x 410g cans chickpeas, drained and rinsed
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1 tsp sea salt
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200g baby leaf spinach, chopped
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75g cooked quinoa, or a salad of diced cucumber, tomatoes and red onion, to serve
Method
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Heat 2 tsp of the oil in a frying pan. Add the onions and saute over a low heat for 3-4 minutes until softened.
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Add the chilli and curry powder and cook for 1 minute.
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Stir in the vegetable stock, coconut milk, cauliflower and chickpeas. Simmer for 15 minutes to reduce the sauce and allow the flavours to combine.
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Season with salt. Add the spinach, stir and cook gently for 2 minutes or until warmed through.