Cream of spinach curry with chickpeas
List of ingredients (4 people)
800 g of spinach
250 g chickpeas
250 g of toasted tomatoes
1 bell pepper (red)
1 onion (large)
2 cloves of garlic
1 piece of ginger (small)
1 can of coconut milk
5 tablespoons of curry powder
2 tablespoons of paprika powder
2 teaspoons of turmeric
chilli flakes, salt
Preparation
1. Peel the onions and garlic and cut them into cubes. Then fry them with a little oil in a large pot, then add the spices and continue cooking until the spices develop their aroma.
2. Pour the coconut milk over the ingredients in the pot, mix well and bring to a boil briefly.
3. when the peppers are clean and cut into large cubes, add them to the pot with the strained tomatoes and chickpeas and mix well again
4. thawed spinach is pressed with the hands to remove excess. Remove the water and follow the other ingredients into the pot.
5. the curry is now cooked for another 10 minutes and is ready to eat.