DESCRIPTION:
Who says meatless meals have to be boring? Serve up a feast of flavour with this delicious Creamy Chickpea and Spinach Curry, filled with the tantalising flavours of coconut and lemon. Whip this up in 20 minutes, along with a yummy flatbread too, and you’ll have everything you need for the perfect family meal.
Shop the ingredients at your local Shoprite and make enough for seconds – we can guarantee that everyone will be wanting more!
INGREDIENTS:
Curry
1 can chickpeas
1 can full fat coconut milk
60g spinach
1 onion, halved and thinly sliced into half moons
2 cloves of garlic, minced finely
1 tbsp. lemon juiced
1 tbsp. olive oil
1 tsp. ground turmeric
1 tsp. curry powder
⅛ tsp. red pepper flakes
Salt, to taste
Flatbread
1 cup all-purpose flour
1 cup Greek yoghurt
1 tsp baking powder
¼ tsp. salt
METHOD:
Curry
- Heat a large pan on the stovetop and add oil to it once the pan has warmed through.
- Add the thinly sliced onions, stirring occasionally till softened.
- Next, add in the curry powder, turmeric, pepper flakes and minced garlic and stir until fragrant – approximately 30 seconds.
- Once the onions and spices have simmered deliciously, add in the can of drained chickpeas and the coconut milk. Bring the mixture to a boil, then simmer it on a medium heat for 10 minutes to let the flavours develop.
- After 10 minutes, add in the spinach and lemon juice and stir through. Add salt to taste, and serve once the spinach has wilted. Serve with a piece of hot flatbread and enjoy!
Flatbread
- While your curry mixture is simmering, mix the yoghurt, flour, baking powder and salt for the flatbread together to form a sticky dough.
- Divide the dough into four, and roll each piece out on a floured surface.
- Cook the flatbreads for 2 or 3 minutes on each side in a large, heavy-bottomed pan or cast iron skillet. Fold into quarters and serve along with a generous portion of curry.
Reference: https://yummyaddiction.com/chickpea-spinach-curry/