10 Minute Chickpea & Spinach Curry
gluten free, vegan, dairy free, egg free, refined sugar free
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Servings: 4 people
Ingredients
- 2 tbsp olive oil or coconut oil
- 3 garlic cloves crushed
- 1 red onion roughly diced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 2 cans chickpeas 400g x2
- 200 ml veg stock
- 1 can coconut milk
- 1/2 cup ground almonds 60g
- 200 g spinach
Instructions
- Heat a large pot on a medium heat with olive oil/coconut oil and crushed garlic
- Meanwhile roughly dice the red onion and add to the pot to cook down for a minute
- Add all the spices and tomato puree and stir
- Now add the chickpeas, coconut milk, veg stock and cook on a medium/high heat for 5 minutes making sure to stir
- Add the ground almonds and stir. Allow to cook down for a further 2-3 minutes
- Finally take off the heat and stir through the spinach until wilted
Notes
Serve with a side of brown rice or quinoa.
You can store this in the fridge in an airtight container for 2-3 days. Also suitable for freezing!