Green Chickpea Curry
This green curry is perfect for a sharing platter or as a side dish with a packet of poppadoms. This vegan friendly recipe is bright green colour from the spinach, so creamy and delicious. You can make this with frozen or fresh spinach, so it works all year round.
Ingredients
- 1 tbsp chopped fresh ginger
- 2 shallots finely chopped
- 3 cloves garlice finely chopped
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 400 g tinned chickpeas
- 1 stalk lemongrass
- 1 tsp ground cumin
- 100 g fresh spinach sub for frozen spinach
- 250 ml coconut cream (tinned)
- 1 lime squeezed
- 1 tbsp brown sugar
Top with
- 3 tbsp toasted sunflower seeds
- 1 fresh chilli
- fresh coriander
- pack of poppadoms to dip
Instructions
- Start by finely chopping the shallots, then add to a large pan with a drizzle of oil, whilst it lightly fries, finely chop the ginger and garlic and add to the pot
- After a few minutes add the coriander and fenugreek seeds to toast, then add in the drained chickpeas
- Meanwhile add the lemongrass, spinach, ground cumin, sugar, 1/2 lime juice, and coconut milk to a blender and blend until smooth
- Salt the food to taste, adding another squeeze of lime juice, then after 15 minutes add any further seasoning needed then top with toasted sunflower seeds, chopped chilli and fresh coriander