Butter Chickpea & Spinach Curry

SERVES 2

READY IN 30 MINUTES

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If you’re looking for a comforting vegan dish it doesn’t get much better than this Butter Chickpea & Spinach Curry. It’s creamy, warming and packed with plant protein. Just serve with warm naan or your favourite grain for a delicious and simple dinner that takes less than half an hour.

The Recipe

Ingredients

1 tbsp coconut oil

1 red onion

3 garlic cloves

1 inch fresh ginger, grated

2 tbsp tomato puree/concentrate

1 tsp garam masala

1 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp turmeric

1/2 tsp salt

1 tin of coconut milk

200ml water

1 tin of chickpeas, drained

100g of fresh spinach or 4 frozen spinach cubes

Toppings – coriander, yogurt, fresh chilli and cooked rice

Directions

Finely chop 3/4 of the red onion.

Add the oil to a large frying pan fry the spices and onion for 5 minutes then add the chickpeas and salt and stir well for a minute.

Add in the coconut milk, tomato puree and water and simmer for 20 minutes. Add in the spinach and stir until it wilts.

Serve with the rest of the red onion, chopped coriander, yogurt and rice.