Vegan Spinach and Chickpea Curry
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon vegetable oil
- 2 onions)
- 2 cloves garlic)
- 1 large can chickpeas
- 2 tablespoon curry powder
- 200 ml vegetable stock
- 200 g coconut milk
- 500 g spinach leaves, frozen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan. Fry the finely chopped onions and the pressed garlic cloves in it for 2 minutes. Add the drained chickpeas and the curry powder and fry briefly. Deglaze everything with the vegetable stock and simmer for 5 minutes.
- Add the coconut milk and snip in the thawed and well squeezed spinach with scissors. Mix everything well and simmer for another 5 minutes over low heat. If necessary, season the curry with salt and pepper.
- Basmati rice tastes particularly good with it.
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