This beautiful vibrant dish is the perfect way to inject some colour and spice in your diet. Coincidentally vegan, this curry is high in protein, full of nutrients from the various vegetables and nice and filling. Plus it's on the table in 20 minutes!
Since I use canned chickpeas in the recipe, you don't have to soak your chickpeas overnight which can be a pain. This ingredient list is relatively cheap, so ideal if you're on a tight budget or a student.
Chickpea and Spinach Masala
Vegan and dairy free
Serves 1
Ingredients
1/2 400g can of chickpeas (120g drained)
200ml of passata
50ml of coconut milk
1tsp of masala spice mix*
1/2 tsp of hot chilli powder (adjust according to your liking)
large handful of spinach
salt & pepper
Method
In a small pan, heat the masala spice mix and chilli powder on medium heat for 1 minute or until fragrant.
Pour the passata and coconut milk into the pan and heat, slightly covered on medium heat for 15 minutes until thickened. Stir occasionally to prevent the sauce from sticking to the bottom of the pan
Meanwhile, if serving with bulgur, cook according to packet instructions.
10 minutes into the sauce, add the chickpeas. If the sauce is too thick add some more coconut milk and passata.
12/15 minutes, add the spinach to the sauce and cover for the final 3 minutes.
Plate up with some sautéed mangetout or greens and serve with yogurt (coconut yogurt works a treat!)
*You can make the masala spice mix at home https://www.veganricha.com/2019/01/homemade-garam-masala-spice-blend-recipe.html
I hope you enjoy this recipe it's one of my personal favourites and is so easy to make
Noor xx
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