VEGAN SPINACH AND CHICKPEA THAI CURRY
Vegan Spinach And Chickpea Thai Curry
Serve:2
Ingredients for the curry paste:
2/3 Red chilli
1 Small red onion – chunkily chopped
2 Big garlic clove – peeled
1/2 tbs Lemon grass puree
1 tsp Ginger puree
1/2 tsp Ground coriander
1/4 tsp Ground cumin
1 pinch Salt
1 pinch Ground black/white pepper
Ingredients for curry:
200 gram Baby spinach – washed and drained
240 gram Cooked chickpeas – drained
220ml Thai coconut milk
1 cube Vegetable stock cube (preferably organic one)
½ Medium sweet potato – thinly sliced (optional)
1 tbs Coconut oil
1 tsp Light soy sauce
1 tsp Coconut sugar
1/2 tsp Sugar
1 Pinch of salt
4 Kaffir Lime leaves
15 Basil leaves
Method
-Blend the red chilli, red onion, garlic, lemongrass puree, ginger puree, salt, pepper, ground coriander and ground cumin until the ingredients form a paste. I used a handheld electric blender.
-Put the coconut oil into a pan. Add the chilli paste and gently fry for approx 3 minutes. Then add 50ml of coconut milk and cook for a further 2 minutes.
-Put the chickpeas and spinach into the same pan. Mix well and keep stirring for a further 5 minutes.
-Add the rest of the coconut milk, vegetable stock cube, Kaffir Lime leaves, light soy sauce, coconut sugar and sugar. Mix well, bring the curry to a boil and simmer for approx 15-20 minutes. Keep folding the mixture every now and again.
– Add pinch of salt and basil leaves into the pan. Fold the ingredients well.
-Put the slices of sweet potatoes into a toaster until crisp and cooked. Usually, I toast about 2-3 times.
-Serve this lovely Vegan spinach and chickpea Thai curry with Thai Jasmine Rice and toasted sweet potato… Enjoy!!!
Tips:
-Can’t handle the heat? Use 1/2 red chilli instead of 2/3.
-Make sure you drain the spinach well before adding into the pan.
