A vegan Chickpea Spinach Curry made in 20 minutes from start to finish. Who says eating healthy requires a lot of time and effort?
Course Main Course
Cuisine Thai
Keyword chickpea spinach curry
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Calories 574kcal
Ingredients
1/2Tbspflavorless oil(I used Avocado)
1onion
2clovesgarlic
1cancoconut milk(200 ml)
2Tbspyellow curry paste
1-2Tbspfish sauce(or not fish sauce: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535 for vegan version)
2cupscooked chickpeas
4cupsbaby spinach
1Tbspblack sesame seeds
1.5cupscooked white rice
Instructions
If you don't have leftover rice, prepare that first and while it's cooking you can prepare the curry.
Heat a large pan over medium heat.
In the meantime, peel and chop onion and peel and crush garlic.
Add oil and chopped onion to hot pan and sauté until onion is translucent.
Add crushed garlic, coconut milk, curry paste and fish sauce to the pan, stir well until all is combined and then bring to the boil.
Once boiling add chickpeas and let simmer on low for about 10 minutes or until the coconut milk becomes nice and creamy.
Add spinach and cover with a lid. That way the spinach reduces in size super fast (about 1 minute) and then you'll be able to stir everything together.