Skip to content Skip to sidebar Skip to footer
Home / ★★★★★ 389 Reviews: THE BEST EVER #Recipes >> Leave Chickpea, Tomato and Spinach Curry

★★★★★ 389 Reviews: THE BEST EVER #Recipes >> Leave Chickpea, Tomato and Spinach Curry




★★★★★ 389 Reviews: THE BEST EVER #Recipes >> Leave Chickpea, Tomato and Spinach Curry 

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)


Fixings :

  • 1 tbsp coconut oil 
  • 1 expansive onion (discretionary for a thicker sauce) or 2 normal finely diced 
  • 3 garlic cloves, minced 
  • 400 grams cherry tomatoes, divided approx 2 punnets 
  • 1 tsp garam masala 
  • 1 tsp curry powder 
  • 1/2 tsp turmeric 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp ground cardamom 
  • 1/2 tsp ground cumin 
  • 1/2 tsp ocean salt in addition to additional to taste 
  • 1/2 tsp ground ginger 
  • 1 tbsp tomato glue 
  • 480 grams cooked chickpeas cooked or 2 jars (depleted) 
  • 400 ml coconut milk 1 can 
  • 200 ml vegetable stock 1/2 can 
  • 2 glasses child spinach 
  • 3 glasses cooked quinoa or rice to serve 
  • bean stew chips to serve discretionary 

Guidelines :

  1. Soften the coconut oil in an overwhelming based pot over medium warmth and include the onion and cook for 5-7 minutes or until delicate. Include the garlic and tomatoes. Blend in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato glue and ocean salt. Cook for 2-3 minutes. 
  2. Include the chickpeas and blend through to coat. Include the coconut milk and vegetable stock and heat the blend up to the point of boiling. Diminish the warmth to low and cook with the pot top off for around 40 minutes or until the sauce is thick and velvety. Blend in the infant spinach and enable it to shrivel delicately. 
  3. Expel the curry from the warmth and present with a sprinkling of bean stew chips and cooked rice or quinoa.

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






CLICK ==> Original recipe here -->  
https://mygoodnesskitchen.com/walk-away-chickpea-tomato-and-spinach-curry-vegan/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=7791158