Chickpea, Spinach and Coconut Curry
In January many people’s thoughts turn to becoming healthier there has been a movement towards turning January into Veganuary, (a vegan month) which is meant to be lower in calories, healthier, more economical, and ecologically sound. Even if the idea of vegan food leaves you cold this is a four-step easy and delicious recipe to cut your vegan teeth on.
The recipe serves four costs under. A portion served with rice is under 440 calories
Ingredients
3 tbsp sunflower or canola oil
1 large onion finely chopped
4 cloves garlic, crushed
1/2-inch ginger, finely grated
1 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tbsp ground cumin
1/4 - 1/2 tsp chili flakes (I use frozen Chili flakes )
1 tin chopped tomatoes
2 tins chickpeas drained
120 ml vegetable stock
150 gm fresh or frozen chopped spinach
1/2 – teaspoon sea salt
½ teaspoon ground black pepper
1 tsp garam masala or mild curry powder
100 ml cup half -fat coconut milk (50-100 ml)
½ cup of chopped fresh coriander leaves
The Four Steps
- Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion and garlic until golden then add the grated ginger and cook for 1-2 minutes, stirring frequently.
- Mix in the following ingredients: ground coriander, turmeric, cumin, garam masala, and chili flakes and cook off for two minutes stirring often.
- Then add the tinned tomatoes, chickpeas and vegetable stock stir well, bring to a boil then reduce to a simmer for 5 – 8 minutes
- Finally, add your Coconut milk, spinach, black pepper, salt and half the coriander. Simmer for a further 5- 7 minutes till the spinach has wilted.
Serve – with boiled basmati rice, some Indian pickles and sprinkled with the remaining coriander leaves.