Creamy Spinach and Chickpea Curry
Ingredients
- 400 milliliters (15 oz) can full-fat coconut milk
- 250 grams Chopped spinach (frozen works great)
- 2 Large tomatoes
- 1/2 Onion
- 2 Garlic cloves
- 1 Thumb sized piece of ginger
- 500 grams Cooked chickpeas (two 15 oz cans), drained
- 1.5 tablespoons Curry powder
- 1 Vegetable bouillon cube
- 2 tablespoons Olive oil
- Salt and pepper to taste
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