I was planning to introduce you to this recipe at the beginning of the month already, along a photo of the current issue of my food column in Mio magazine, but somehow the magazine got lost on the long way from Germany to London. Have a look here instead to see what my column this month looks like!
This vegan chickpea curry is great for a quick, comforting dinner, or take it to work with you for a light and warming lunch. Have some tofu, prawns or chicken with it, if you like, and then enjoy your bowl of creaminess!
Vegan chickpea curry
For two servings.
1 garlic clove
1 piece fresh ginger (approx. 1 cm thick)
1 small red chilli
1 teaspoon coconut oil
A pinch ground turmeric
A pinch ground cumin
1 small aubergine, cubed
1 carrot, sliced
1/2 red bell pepper, cubed
3 mushrooms, sliced
1/2 can chickpeas (120 grams chickpeas)
1 can chopped tomatoes (200 grams)
300 millilitres coconut milk
A dash vegetable broth (optional, to make the curry thinner)
Sea salt and black pepper, freshly ground
2 handful spinach, washed
Wholegrain basmati or brown rice
Peel and chop garlic, onion and ginger. Deseed and chop the chilli.
Heat the coconut oil in a wok pan or large pan, add garlic, onion and ginger and sauté for a minute or two, stirring. Add the spices and sauté for another minute, again stirring.
Add all vegetables to the pan and sauté for a couple of minutes until the vegetables soften. Stir in the chickpeas.
Add coconut milk and chopped tomatoes, stirring, and allow the curry to simmer for 10 minutes over low heat. Season with salt and pepper to taste.
Carefully fold in the spinach, divide the curry over two bowls and serve with rice.
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