Coconut and chickpea curry

AuthorDawn
00

ShareTweetSaveShare

Yields1 Serving

 400g chickpeas
 1 cauliflower head chopped up
 1 onion
 2 cloves of garlic minced
 1 thumb size but of ginger minced
 1 tin tomatoes
 4 blocks of frozen spinach
 1 can of coconut milk
 250ml veg stock
 1 tbsp gara masala
 1/2 tbsp curry powder

1

sweat the onion and garlic of then mix the spice in and cook generally for a few mins

2
3
4
5

add everything else to the pan and simmer for 30-40mins (if using fresh spinach add 5mins before end)

6
7
8
9

Tip. This can be made in slow cook and also turned into a dump bag

10
11
12
13

Dump bag .... Add everything but coconut milk and stock to a bag and freeze (us frozen cauliflower if easier). Then add it to a slow cooker with stock and coconut milk and cook for 6hrs on a low 4hrs on high

Category

Ingredients

 400g chickpeas
 1 cauliflower head chopped up
 1 onion
 2 cloves of garlic minced
 1 thumb size but of ginger minced
 1 tin tomatoes
 4 blocks of frozen spinach
 1 can of coconut milk
 250ml veg stock
 1 tbsp gara masala
 1/2 tbsp curry powder

Directions

1

sweat the onion and garlic of then mix the spice in and cook generally for a few mins

2
3
4
5

add everything else to the pan and simmer for 30-40mins (if using fresh spinach add 5mins before end)

6
7
8
9

Tip. This can be made in slow cook and also turned into a dump bag

10
11
12
13

Dump bag .... Add everything but coconut milk and stock to a bag and freeze (us frozen cauliflower if easier). Then add it to a slow cooker with stock and coconut milk and cook for 6hrs on a low 4hrs on high

Coconut and chickpea curry