Chickpea curry
Ingredients
- 2 tbsp vegetable oil
- 50g red curry paste
- 2 cans (2 x 400g) of chickpeas, drained
- 1 can (400g) of tomatoes, chopped
- ½ cup of creamed coconut milk
- ½ cup of fresh coriander, chopped (optional)
- 50-100g of baby spinach
- 1 tsp soy sauce (optional)
- salt to taste
- serve with pita bread or cooked rice
Cooking Instructions
- 1.Heat a saucepan to medium-high and add vegetable oil.
- 2.Add red curry paste, few tbsp water and cook for 2 minutes, stirring occasionally.
- 3.Pour coconut milk and mix well.
- 4.Add chopped tomatoes from the can and chickpeas.
- 5.Cook for 5-7 minutes.
- 6.Add baby spinach (and chopped coriander) and continue stirring until spinach wilts.