Tuesday, September 15, 2020

Chickpea, Tomato and Spinach Curry

Chickpea, Tomato and Spinach Curry

This dinner that you simply can put during this Tomato Spinach Green Bean Curry skillet is super simple, strong and aromatic.

1 tablespoon copra oil
1 large or 2 regular onions (optional for thicker sauces), finely diced
3 garlic cloves, chopped
400 grams of cherry tomatoes, cut in half about 2 punnets
1 teaspoon garam masala
1 teaspoon flavorer
1/2 teaspoon of turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon powdered cardamom
1/2 teaspoon ground cumin
1/2 teaspoon sea salt and more to taste
1/2 teaspoon grated ginger
1 tablespoon ingredient
480 grams of cooked green beans or 2 cans (drained)
400 ml coconut milk 1 can
200 ml 1/2 can of vegetable broth
2 cups baby spinach
3 cups quinoa or cooked rice to serve
chili flakes to serve optional

1.Melt copra oil during a large saucepan over medium heat and add the onions, cook 5 to 7 minutes or until tender. Add garlic and tomato. Add garam masala, flavorer , turmeric, cinnamon, cardamom, cumin, ginger, ingredient , and sea salt and cook 2-3 minutes.
2.Add chickpeas and stir to coat. Add coconut milk and vegetable stock, bring back a boil. Reduce the warmth to low and cook with the lid on for about 40 minutes or until the sauce is thick and creamy. Add the baby spinach and let it wilt gently.
3.Remove the curry from the warmth and serve with a couple of chili flakes and rice or quinoa.

After adding the coconut milk, I fill the empty half the box with the vegetable stock.
I add large onions to recipes to assist make a thicker sauce in less time.