Spinach and Chickpea Coconut Curry
This is from Jane Green's new book "Promises to Keep" I wont give too much away but there are fab recipes dotted throughout the entire story. I feel it needs a bit of salt to taste at the end, up to you. Beautiful creamy texture, makes me feel satisfied and full but not bloated because there's no nasty ingredients! *Note that the prep time is more if you take into account making the rice from scratch. I also have this with some organic spicy papadums! Yum! (Not sure if they're vegan?) Enjoy :) x
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Ingredients
- 1 can chickpeas, drained and rinsed, or 2 cups home-cooked chickpeas
- 1 can organic diced tomatoes
- 2 medium potatoes, diced into 1-inch cubes, parboiled
- 3 cups torn spinach leaves
- 5 cups cloves
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons curry powder
- 3 garlic cloves, minced
- 1 can coconut milk
Directions
- Prep to cook rice from scratch per Alicia
- Parboil potatoes
- Combine all the ingredients in a pan. Bring to the boil, turn down the heat, cover and simmer for 30 mins. Serve with rice or pitta bread.
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cook time30 min.
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prep time12 min.
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yields4 serv.
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