Hadrien Bennett

Quick and Easy Vegetarian Curry

Oi! Oi! Everyone!
I know, another curry recipe (can’t help it! I love curry!). This one is more of a quick one, no need to let it cook for hours. I found this one in Niomi Smart’s recipe book, it is a really good recipe and super easy to make!
To make the curry you’ll need:
  • 190 g rice
  • 1 tsp coconut oil
  • 1 onion
  • 2 garlic cloves
  • 5 cm fresh ginger
  • 1 fresh red chilli
  • 1 red pepper
  • 1, 400 g tin chickpeas
  • 1, 400 g tin chopped tomatoes
  • a handful of spinach
  • sea salt
  • black pepper
  • 1 lemon
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 turmeric
  • 1 ground coriander
  1.  Cook the rice.
  2. Mix the chilli powder, garam masala, ground cumin, turmeric and ground coriander together in a small bowl.
  3. Heat 1 tsp of coconut oil in a medium saucepan over medium heat and the diced onion for at least 5 minutes.
  4. Add the peeled and crushed garlic, grated ginger to the pan and fry for a minute or two.
  5. Add the spices mix, with the diced pepper, drained chickpeas and chopped tomatoes. Use the empty tomato tin and fill it to half with water and add to the pan.
  6. Place the lid on the saucepan and let it simmer for 10 minutes then remove the lid and let it simmer for 10 more minutes.
  7. Once cooked stir in the spinach, season to taste with salt and pepper and serve with the rice and a wedge of lemon on the side.

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