A quick, creamy curry made with store-cupboard ingredients: cooked chickpeas, baby spinach and cumin. The COCO by Angela natural goes in at the end, off the heat, to make the sauce creamy without dairy.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste (or tomato purée)
- 1 tin (400 g) cooked chickpeas, drained and rinsed
- 140 g fresh baby spinach
- 250 ml vegetable stock or water
- ½ cup (about 120 g) COCO by Angela natural, plus a little more to serve
- Salt and black pepper, to taste
- Chopped fresh coriander or parsley
Method
- Fry. Heat the oil over medium heat. Fry the onion with the cumin for 5 to 6 minutes, until golden. Add the garlic and cook for 1 or 2 minutes.
- Simmer. Add the tomato paste and cook for 1 minute. Add the chickpeas and the stock. Simmer gently for 10 minutes covered and 5 minutes uncovered, until it thickens.
- Add the spinach. Stir until wilted and season with salt and pepper.
- Finish. Take off the heat and wait a minute or two. Mix a ladleful of sauce with the ½ cup of COCO by Angela, stir the mixture into the pan and mix. Do not boil again.
- Serve. Garnish with the coriander or parsley and add an extra spoonful of COCO by Angela to each serving.
Time: 30 minutes · Serves 2
You might also like our pumpkin soup. Find COCO by Angela at your nearest shop.