#My #Yummy "Recipe" >>> Walk-Away Chickpea, #Tomato, and Spinach Curry

#My #Yummy "Recipe" >>> Walk-Away Chickpea, #Tomato, and Spinach Curry

This is the great dishes. And this recommended to you to do at home. This dish is very fresh, made from selected ingredients, which will make our body become healthier and fitter. And most importantly we can make it ourselves at home

From children to adults can enjoy this dish. Can be enjoyed for breakfast, lunch or dinner. 

We don't need to buy this dish at a restaurant or market, because we can make it ourselves at home. So guys try it 😉


Ingredients

1. 1 tbsp coconut oil
2. 3 garlic cloves, minced
3. 400 grams cherry tomatoes, halved approx 2 punnets
4. 1 tsp garam masala
5. 1 tsp curry powder
6. 1/2 tsp ground cinnamon
7. 1/4 tsp ground cardamom
8. 1/2 tsp ground cumin
9. 1/2 tsp sea salt plus more to taste
10. 1/2 tsp grated ginger
11. 1 tbsp tomato paste
12. 480 grams cooked chickpeas cooked or 2 cans (drained)
13. 400 ml coconut milk 1 can
14. 200 ml vegetable stock 1/2 can
15. 2 cups baby spinach
16. 3 cups cooked quinoa or rice to serve
17. chili flakes to serve optional

Metric - US Customary


Instructions

1. Melt the coconut oil in a heavy-based pot over medium heat and add the garlic and tomatoes. Stir in the garam masala, curry powder, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2-3 minutes.
2. Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat as low as you can and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently. 
3. Remove the curry from the heat and serve with a smattering of chili flakes and cooked rice or quinoa. 

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck

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