Vegan Spinach And Chickpea Thai Curry
Ingredients for the curry paste:
2/3 Red chilli
1 Small red onion-Chunky chopped
2 Big garlic clove-peeled
1/2tbs Lemon grass puree
1tsp Ginger puree
1/2tsp Ground Coriander
1/4tsp Ground Cumin
1 pinch Salt
1pinch Ground black/white pepper
Ingredients for curry:
200gram Baby spinach-washed and drained
240gram Cooked chickpea-drained
220ml Thai coconut milk
1 cube Vegetable stock cube (preferably Organic one)
½ Medium sweet potato –thinly sliced (Optional)
1tbs Coconut oil
1tsp Light soy sauce
1tsp Coconut sugar
1 Pinch of salt
4 Kaffir Lime leaf
15 Basil leaf
-Blend the red chilli, red onion, garlic, lemongrass puree, ginger puree, ground coriander and ground cumin until the ingredients form the paste. I used the handheld electric blender.
-Put the coconut oil into a pan. Add the chilli paste and gently fry for approx. 3 minutes. Then add 50 ml of coconut milk and cook for further 2 minutes.
-Put the chickpea and spinach into the same pan. Mix well and keep stirring for further 5 minutes.
-Add the rest of the coconut milk, vegetable stock cube, Kaffir Lime leafs, light soy sauce, coconut sugar and sugar. Mix well, bring the curry to boil and simmer for approx 15-20 minutes. Keep folding the mixtures every now and again.
– Add pinch of salt and basil leafs into the pan. Fold the ingredients well.
-Put the slices of sweet potatoes into a toaster until crisp and cooked. Usually, I toast about 2-3 times.
-Serve this lovely Vegan spinach and chickpea Thai curry with Thai Jasmine Rice and toasted sweet potato. …Enjoy!!
-Can’t handle the heat? Use 1/2 Red chilli instead of 2/3.
-Make sure you drain the spinach well before add into the pan.