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Chickpea, Spinach and Coconut Curry [Vegan]
Chickpea, Spinach and Coconut Curry for a warming and nourishing dinner. This is a creamy and delicious curry recipe that is really easy to make.
Ingredients You Need for Chickpea, Spinach and Coconut Curry [Vegan]
How to Prepare Chickpea, Spinach and Coconut Curry [Vegan]
- Cook the rice according to the instructions
- Drain and rinse chickpeas and chop the cherry tomatoes in half
- Heat a large pan with a drizzle of olive oil over a medium heat
- Add to the pan garlic, ginger, curry powder, turmeric, tomato paste and chickpeas. Cook for one minute.
- Dissolve the vegetable stock in 200ml boiled water
- Add the cherry tomatoes to the pan and cook for a minute, then add the vegetable stock and cook for another few minutes
- Chop the coconut cream and add to the pan with the mango chutney. Turn the heat down to low and stir through
- Add the spinach and some salt, and pepper and stir everything together.
- Once the spinach has wilted serve the Chickpea, spinach and coconut curry over the brown rice and garnish with nigella seeds.
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