Vegan Chickpea & Spinach Curry

Vegan Chickpea & Spinach Curry

Serves: 4 people.

Prep & Cook Time: 1 Hour

Ingredients

• 1 medium sized onion (chopped)
• 2 garlic cloves (minced)
• 1 thumb-sized ginger (peeled)
• 1/2 red chilli (thinly sliced)
• 1 red pepper (deseeded and sliced)
• 1 tbsp Curry Powder
• 1 tsp Cumin
• 1/2 tsp Tumeric
• 1/2 tsp Nutmeg
• x2 400g Tins chickpeas (drained)
• 1 tbsp soya sauce
• 200ml Vegetable stock
• 2 tbsp Almond butter or peanut butter
• 1 tin coconut milk
• Juice of 1 Lemon
• 150g Baby Spinach
• 10g Fresh Coriander
• 50g Cashew Nuts (Roasted and finely chopped)

Method

1. In a pot on medium heat, add the onions, garlic and ginger and cook for 2 minutes.
2. Add the chilli, pepper and all the spices and cook for 5 minutes, stirring occasionally.
3. At this stage,add the tomato, stir and leave for 1 minute.Next add the chickpeas, soya sauce, vegetable stock, almond butter/peanut butter, coconut milk and cook for 5 minutes on low heat.
4. After the 5 minutes has elapsed, add the lemon juice, spinach and the chopped coriander and cook for another 2 minutes.

Serve with basmati rice and topped with cashew nuts. Enjoy!

Recipe courtesy of Banhoek Chilli Oil by Chef UL-RICK