Vegan Chickpea and Spinach Curry


Serves 2. Serve with Basmatic Rice or Naan or both!

For KayCal's Own Curry Powder: Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – 1 tsp

Red Chilli powder (mild or hot) – 1 tsp

Mustard powder – 1/2 tsp

Cardamom powder – 1/2 tsp (or 2 whole)

Black Pepper – 1/2 tsp If you don't want to make your curry powder from scratch, you can use a pre-made powder mix but I can guarantee it won't taste as good as mine BUT if there is any curry powder I'd recommend you buy for an authentic curry, it would be Bolst's Mild or Hot Curry Powder.

For Chickpea and Spinach Curry: 400g Tin of Chickpeas (Drained) 1/2 Bag of Spinach / Baby Spinach 200g Tin of Chopped Tomatoes 1/2 Carton of Coconut Cream (Drained) 200ml Veggie Stock or 1 Stock Cube and 200ml Water. 1/2 Onion (Chopped) 2 Cloves of Garlic (Chopped) 1tbs of Tomato Puree

1tbs Cooking Oil (I use olive oil) 1tsp of Fresh Ginger (Minced) (Optional) 1tsp of Fresh Red Chilli (Optional) a Handful of Fresh Coriander (Roughly Chopped) Method: Heat oil in a sauce pan on a medium heat. Add the curry powder in first and toast lightly for about a minute before adding your onion, garlic, ginger and chilli. Fry until the onions are translucent (about 3-4mins), stirring constantly to avoid the garlic from burning. Once the onions are translucent, empty a drained can of chickpeas into your pot, give it a good mix to coat them in the flavour mix and follow it with a tin of chopped tomatoes and squeeze in a tbs of tomato purree. Give it a good stir. To make the stock, I normally crumble a stock cube into the empty chopped tomato tin, fill with boiling water, stir it to remove the tomatoes from the edge and then pour it into the pot, but you need to be very careful not to burn yourself because tin's are obviously a heat conductor. Science! Anyhoo... Add your stock and bring the pot to a boil. Don't forget to season! Leave on a boil for about 6-8mins (top it up with a little water if you need to.) Reduce the heat down to a simmer. Give your carton of coconut cream a good shake and add up to 1/2 the carton into the pot (just pour it based on how creamy you want it). Add about 3/4 of your chopped coriander and your spinach. Fold the spinach in and cook until wilted. Then leave the pot on the heat for another 3-5minutes. Stir again and it's ready to serve. Garnish with the extra coriander if you want to. DELISH.

©2018 by KayCal from KayCalCooks.