Aromatic vegan chickpea curry with spinach and coconut milk
(0)
30 min
Quick
Sezamo
Un curry vegan catifelat și plin de nutrienți, preparat din năut fraged, frunze proaspete de spanac baby și un sos bogat de lapte de cocos infuzat cu ghimbir, usturoi și condimente aromate. O mâncare caldă, reconfortantă și 100% pe bază de plante!
Preparation method
Aromatic base and simmering
Finely chop the onion, finely grate the fresh ginger, and crush the garlic cloves. Rinse the canned chickpeas under cold running water and let them drain.
In a deep pot or wok pan, heat the oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and lightly golden.
Add the crushed garlic, grated ginger, and curry powder. Sauté everything for about 1 minute, stirring constantly, to activate the spice aromas without burning them.
Chef's tip
For an even fresher flavor, drizzle the curry with fresh lime juice right before serving and sprinkle with fresh coriander leaves.
This curry tastes even better the next day, after all the spices have had time to meld together. It can be stored in the refrigerator in an airtight container for up to 3-4 days.
15 min
Under an hour
