Summary

Ingredients

• some peanut oil
• 1 onion (s)
• 2 tablespoon curry paste, yellow
• 1 can coconut milk, approx. 400 ml
• 500 g spinach, frozen, chopped
• 1 can chickpeas, drained weight 480 g
• 300 g cherry tomato (s)
• Chilli flakes
• Salt and pepper

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Instructions

1. First, heat the peanut oil in a large pan or wok. Cut the onion into small cubes and add to the peanut oil with the yellow curry paste and mix. When the curry paste is well distributed and the onions are lightly seared, add the coconut milk and stir everything well again. Then add the spinach. Stir in between. After about 5 minutes, add the chickpeas and let everything simmer gently for about 10 minutes over medium heat.
2. In the meantime, wash the cherry tomatoes, quarter them and finally add them to the curry for a short time, max. 1 minute so that the tomatoes don`t get mushy. Season to taste with chilli flakes, pepper and salt.
3. This goes well with quinoa or rice.