Healthy
Light chickpea and spinach curry
A spiced chickpea stew with spinach and light coconut milk.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked and drained chickpeas
- 150 g fresh spinach
- 1 onion (80 g)
- 2 cloves of garlic
- 200 g crushed tomato
- 150 g light coconut milk
- 1 tablespoon curry powder
- 1 teaspoon grated ginger
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Step-by-step
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- Put the onion, the garlic and the ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and the curry and saute 5 min/120°C/speed 1.
- Add the crushed tomato and cook 5 min/100°C/speed 1.
- Add the light coconut milk and the chickpeas.
- Program 12 min/100°C/reverse/spoon speed.
- Add the spinach and mix 3 min/100°C/reverse/spoon speed until it reduces.
- Season with salt and pepper and serve hot, on its own or with brown rice.
Tips
- Nutritional note: plant protein from the chickpeas and iron from the spinach.
- Light coconut milk reduces the fat compared to the regular version.
- Adjust the curry to your preferred level of spice.
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