Quick Chickpea and Spinach Curry (featuring Biona Organic Chickpeas)
-
Prep Time
2 MIN
-
Cook Time
10 MIN
-
Servings
4 PEOPLE
Ingredients
-
1 tablespoon coconut oil
-
1 medium onion diced
-
1 red chilli, chopped
-
2 garlic cloves crushed
-
400 g chopped tomatoes
-
400 g canned chickpeas drained
-
1 red pepper
-
1 yellow pepper
-
100 g spinach
-
10 g fresh coriander
-
Thai Gold red curry paste
-
Thai Gold coconut milk
-
1 pinch sea salt and black pepper
-
1 tbsp of fresh ginger (4cm size piece, chopped or grated)
Directions
-
Heat the coconut oil in a large pan and add the onion and garlic and cook for 2 minutes.
-
Add the curry paste and ginger and stir well.
-
Add the chopped tomatoes, drained chickpeas, coconut milk, chopped peppers, chilli and salt and pepper. Reduce the heat and simmer for 8 minutes.
-
2 minutes before it has finished cooking, add the spinach and coriander, stir well.
-
Cook for 2 minutes or until the spinach has wilted.
-
You are now ready to serve your delicious, nutritious plant-based meal.