Spinach curry with chickpeas
This tasty spinach curry with chickpeas is a real treat and a great vegetarian recipe to try right away! Flavoured with coconut milk and lime, it is served with plain rice and a few leaves of coriander or parsley.
- 250 g fresh spinach
- 100 g canned or dried chickpeas
- 20 cl coconut cream
- 20 cl of water
- 3 teaspoons curry
- 1 teaspoon of mustard seeds
- 1 vegetable stock cube
- 1 red onion
- 1 shallot
- 1 small clove of garlic
- 1 tbsp. sugar-free peanut puree or cashew nut
- 1/2 lime
- 2 tablespoons agave syrup
- Olive oil
- Coriander
- Rice for accompaniment
Thinly slice the shallots and red onion and fry them in a drizzle of olive oil.
Chop the garlic and add it to the preparation with the mustard seeds and curry. Mix with a wooden spatula and pour in the lemon juice, agave syrup and coconut cream. Stir again.
Add the water and the crumbled vegetable stock, then add the peanut paste. Mix carefully before seasoning with salt and pepper to taste.
Cover the preparation then simmer for about 10 minutes on low heat. At the end of cooking, add the spinach and continue cooking for another 10 minutes.
Serve the spinach curry with chickpeas with plain rice and a few chopped coriander leaves.