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Walk-Away Chickpea, Tomato and Spinach Curry

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  • 50 minutes
  • Serves 6

INGREDIENTS

2 cups

Baby spinach

400 g

Cherry tomatoes

1

Chilli flakes to serve

3

Garlic cloves

1/2 tsp

Ginger

400 milliliters

Coconut milk

1 tbsp

Tomato paste

200 milliliters

Vegetable stock

3 cups

Quinoa or rice to serve, cooked

1/4 tsp

Cardamom, ground

1/2 tsp

Cinnamon, ground

1 tsp

Curry powder

1 tsp

Garam masala

1/2 tsp

Sea salt plus more

1 tbsp

Coconut oil

1/2 tsp

Cumin, ground

480 g

Rams cooked chickpeas (cooked or 2 cans (drained))

2 people Recommend This Recipe