EARTHLY EATING

Each month, we bring you delicious, nutritious, and eco-friendly recipes that our staff members love!

This month’s recipe is a Chickpea and Spinach Curry recommended by Kedi Chauchau, the EWT’s PR and Marketing Coordinator

Preparation time: 30-45 minutes

Ingredients

• 3 cups Baby spinach
• 400 g Cherry tomatoes
• 1 tsp Chilli flakes or diced green chillies to serve
• 3 Garlic cloves
• 1/2 tsp Ginger
• 1 Onion, large
• 200 ml Coconut milk
• 1 tbsp Tomato paste
• 3/4 cup Vegetable stock
• 1/4 tsp Cardamom, ground
• 1/2 tsp Cinnamon, ground
• 1 tsp Curry powder
• 1 tsp Garam masala
• 1/2 tsp Sea salt plus more
• 1/2 tsp Turmeric
• 1 tbsp oil
• 1/2 tsp Cumin, ground
• 480 grams Chickpeas (cooked or 2 cans, drained)

Instructions

• Steps 1: Melt oil in a heavy-based pot over medium heat and add the onion and cook until soft. Add the garlic and tomatoes.
• Step 2: Stir in the spices, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
• Step 3: Add the chickpeas, coconut milk and vegetable stock and bring the mixture up to a boil.
• Step 4: Reduce the heat to low and cook with the pot lid off until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently. Remove from the heat.
• Step 5: You’re done. Serve your chickpea curry with rice or quinoa, naan or both. Yum

Recipe variations:

• Chickpea and Potato Curry. Add peeled, cubed potatoes when you add the chickpeas. Cook until the potatoes are tender.
• Chickpea and Sweet Potato Curry. Add cubed sweet potato with the chickpeas and cook until the sweet potato is tender.
• Chickpea and Cauliflower Curry. Chop half a cauliflower into florets and add them to the curry with the chickpeas. Cook until the sauce is thickened and the cauliflower is tender.

 Find this recipe and more here