Vegan curry with chickpeas, spinach and potatoes
Ingredients
- 200g raw chickpeas (or one can of cooked chickpeas)
- 3 medium-sized potatoes
- 200g frozen spinach (f)
- 1 Onion
- 100 ml vegan cooking cream or coconut milk
- 100g chopped canned tomatoes
- 1 Finger ginger
- 5 garlic cloves
- 5 cloves
- 1/2 tsp white pepper
- 6-8 pieces of cardamom
- 2 tsp curry powder
- 50 ml rapeseed/coconut oil
- approx. 1 liter of water
- Salt
Instructions
- Place the raw, soaked chickpeas in a pressure cooker with salt and water and cook until tender, about 25 minutes
- Meanwhile, peel the potatoes and cut them into approximately 3cm cubes. Chop the onion.
- Place ginger, garlic, cardamom, cloves and pepper in a mortar and roughly grind the mixture, then set aside
- Heat the oil in a pot, add the onion, salt, crushed spices and curry powder and sauté for about 4 minutes
- Add the potato pieces, mix well, add about 100ml of water and cook covered for about 10 minutes
- Meanwhile, remove the cooked chickpeas from the pot and rinse them with cold water
- Now add the chopped tomatoes to the potatoes and mix well. Add the frozen spinach and chickpeas, cover with water, and simmer for about 10 minutes
- Now add the cooking cream or coconut milk, mix well, cover, and simmer for another 5 minutes. Season to taste and enjoy with basmati rice or your choice of side dish!
Notes
Bon appetite
Fadi