Chickpea and spinach curry (vegan)
A very yummy chickpea and spinach curry recipe, cozy and comforting, that happens to be vegan too ! I love these cozy dishes you're just so happy to dive into after a long day.
It's also a great recipe if you're hosting, you can make it the day before and it tastes absolutely great reheated. With a good old bowl of white rice, it's perfect !
It's a spiced recipe but it's not spicy, I gotta make the difference. It means it has a lot of different spices in there but the taste isn't spicy. You can always add more chili if that's your thing though.
If you'd like to make your garam masala yourself, it's super simple, I have a recipe just here with the red lentil dal :
Maëva Cherrier
Serve this with naan for a full mindblowing experience. It's so so good. I make the naan recipe very often because everyone love them and it's perfect to mop the sauce of the curry !
Maëva Cherrier
Chickpea and spinach curry (serves 6) :
- 400 g chickpeas (cooked)
- 230 g can crushed tomatoes
- 400 ml coconut milk
- 4 garlic cloves
- 2 onions
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 tsp garam masala
- 200 g fresh spinach
- 1 lime
- Salt and pepper
- Cilantro
- Vegetable oil
Mince the onions and garlic cloves.
Heat a little bit of vegetable oil in a deep pan or pot.
Add the onions and garlic, stir fry for a few minutes.
Add the spices : cayenne pepper, garam masala, cumin, coriander, turmeric, ginger and salt. Let them toast for 2 minutes, stir often.
Add the crushed tomatoes, coconut milk and chickpeas. Let it simmer uncover for 15 minutes.
Clean the spinach, if they're large, chop them in half.
Adjust the salt if needed, add the spinach and let them wilt for 2 to 3 minutes.
Turn the heat down, add a squeeze of lime juice.
Serve over white basmati rice with some cilantro !