Chickpea Tomato & Spinach Curry

ou guys know how much I love a good old curry and this one is an absolute winner. Making your own curry paste although it might be a bit time consuming is seriously game changing. The curry overall turned out to be so much more flavoursome and fragrant. For this recipe I have used Califia Unsweetened Almond drink to add a delicious creaminess and nutty flavour to the dish which works so well with the warmth of the spices. I love make a big batch of this curry on a Sunday so I have plenty of leftovers for the week ahead. It’s also perfect for freezing so great for meal prepping too! 

Serves 4 people 

Ingredients:

For the curry paste:

1 onion- finely chopped 

4 garlic cloves – chopped 

1 red chilli – chopped 

A thumb size piece of ginger – peeled

1 tbsp of ground coriander 

1 tbsp of ground cumin 

1 tbsp of garam masala 

1/2 tbsp of mild curry powder

2 tbsp of coconut oil 

2 tbsp of tomato puree 

A pinch of salt

For the curry:

2 cans of drained and rinsed chickpeas 

1 can of chopped tomatoes 

100ml of Califia unsweetened almond drink 

1 bag of baby spinach – about 150gr 

A bunch of fresh coriander – roughly chopped 

Serve it with:

Basmati rice 

Naan bread 

Optional: I also like to add a handful of chopped roasted peanuts to add a crunchy texture 

To make the paste, heat the 2 tbsp of coconut oil in a pan, add in the chopped onion and chilli. Cook for 5-8 minutes until the onion is translucent.

In a food processor add the garlic cloves, the piece of peeled ginger, ground coriander, ground cumin, garam masala, curry powder, tomato purée, salt and the fried onion and chilli. Blend to a smooth paste – add a dash of water or more oil, if needed.

Add the curry paste back to the pan for 2 mins over a medium-high heat, stirring from time to time so it doesn’t burn.

Add in the drained chickpeas and the chopped tomatoes, and simmer for 5 minutes.

Add the Califia unsweetened almond drink, put the lid on and cook for 20-25 minutes until the sauce has slightly reduced down. Finally add in the chopped coriander and spinach, and cook until wilted. 

Serve with rice and naan bread and a sprinkle of chopped roasted peanuts if using.

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This Post Has One Comment

  1. Lisa

    Discovered your site over the weekend and made this curry as my first (but definitely not my last!) HappySkinKitchen recipe. It is SOOOOOO good. Thanks & I can’t wait to try another 🙂

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