FRIJE

Name: Vegetarian Curry with Peas and Spinach
Prep time: 10 min
Cook time: 25 min
Yield: 2 servings
Ingredients: 400 g of chickpeas (canned, drained weight); 1 handful of spinach sprout; 50 g of pea; 2 tablespoon of coconut oil; 1 onion; 2 garlic clove; 5 g of grated fresh ginger; 150 g of tomato puree; 30 ml of coconut milk; 200 ml of water; 1 vegetable broth; 10 ml of white wine (optional); 1 tablespoon of curry paste; 0.5 tablespoon of garam masala; 0.5 tablespoon of ground cumin; 0.25 tablespoon of turmeric powder

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Vegetarian Curry with Peas and Spinach

Vegan Vegetarian Gluten free

Course: Main course

Preparation time: 10 minutes

Cooking time: 25 minutes

Instructions

1. Start by finely mincing the garlic, onion, and ginger. Wash and drain the spinach sprouts.
2. In a large skillet, melt the coconut oil and sauté the minced garlic, onion, and ginger for about 5 minutes until they turn golden. Deglaze with white wine and add the tomato puree. Let it heat over medium heat, stirring for about ten minutes.
3. Add the spices, chickpeas, and the bouillon cube previously diluted in water. Let it simmer for an additional 10 minutes before adding the peas. Season with salt and pepper, adjusting the seasoning to your taste.
4. Meanwhile, in a second skillet, sweat the spinach in a little coconut oil for only 2 to 3 minutes. (You can also add the spinach directly to the first skillet and mix everything together). Serve in shallow plates and add a generous tablespoon of coconut milk in the center just before serving!