Red Curry with Chickpeas and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g canned chickpeas
- 400 g canned lentils
- 1 ½ kg potatoes, mainly waxy
- 4 carrot (s)
- 1 onion (s)
- 400 g spinach leaves, frozen
- 400 ml coconut milk
- 1 dash olive oil
- 3 teaspoons vegetable stock powder
- 70 g tomato paste, concentrated twice
- 250 g tomatoes, passed
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon sugar
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the potatoes and carrots into cubes, have them ready.
- Cut the onion into small cubes, fry in oil, deglaze with vegetable stock and water. Add the potatoes and carrots. Fill up with enough water to cover everything, cook for 10 minutes.
- Then add the chickpeas, lentils and spinach, cook for another 10 minutes.
- Now add the tomatoes, tomato paste, coconut milk and spices. Cook for another 10 minutes, then serve.
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