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Spinach & Chickpea Curry

Roxy, So Vegan
  • minutes
  • Serves 4

INGREDIENTS

1

onion (chopped)

2 cloves

garlic

thumb ginger (roughly chopped)

4

large tomatoes (quartered)

1 tsp

cumin

2 tsp

coriander seeds

1 tsp

turmeric

1 tsp

garam masala

1 tsp

mustard seeds

1 tsp

hot chilli powder

400 g

tinned chickpeas (drained and rinsed)

1/4 cup

coconut cream

100 g

spinach

fresh coriander leaves

salt

large slice of lemon

coconut oil (for frying)

cucumber (for garnish)