Another Rouxbe recipe for ya! This one is so nice and creamy, perfect for this super weird weather at the moment!
Prep time: 10 min
Cooking time: 30 min
Serves 2-3
Ingredients:
2 cups of spinach
1 can of chickpeas
1/2 cup of sundried tomato (oil drained out) 1 lemon
1 can coconut milk
1 yellow onion
4 garlic cloves
2 tsp ginger
1 tsp chilli flakes
1 tsp curry power
1 tsp cumin
Pinch of fresh coriander
Salt
Pepper
1 serving of rice (optional)
Recipe:
1. In a large pan, or pot (on medium heat) add diced onion and minced garlic cloves. Sauté until soft and aromatic. Add in thinly sliced sun-dried tomatoes and chilli flakes and stir well. Leave to cook and combine for about 5 minutes.
2. Add the chickpeas, and turn the heat up to get the chickpeas slightly toasted. Fold into the tomato blend. Once cooked through, add torn pieces of spinach and stir through until wilted. 3. Turn heat back to medium, and sprinkle in ginger, curry powder, cumin, salt and pepper. Zest 1/2 a lemon and add its juice. 4. Pour in entirety of coconut milk, mix well and simmer for 5-10 minutes until everything is combined and the colour is consistent throughout. 5. Cook rice according to instructions on packet.
6. Before serving, squeeze in second half of lemon juice. Serve with rice, and top with fresh coriander.