Creamy Vegan Chickpea Curry

Ingredients

• 125 g rice
• 1 tbsp rape seed oil
• 1 ½ x shallots
• 3 clove garlic
• 1 ½ x chili
• ½ tbsp ginger
• ¾ tsp turmeric
• ½ tsp coriander powder
• ¼ tsp cayenne pepper
• ½ tsp cumin
• ¾ tsp salt
• 1 tbsp tomato puree
• 225 g chickpeas
• 200 ml coconut milk
• ½ tbsp kasoori methi
• ½ handful spinach
• 1 x naan bread
• 1 pinch fresh coriander

Method

1. Boil the rice. Rinse and cut up all the vegetables; coarsely chop onion and chili, finely chop garlic and grate the ginger
2. Fry the onion, garlic, ginger and chili in a deep pan in a little oil. Let it caramelize on medium-high heat for approx. 10 min.
3. Add all the spices and mix it up well until the spice settles.
4. Add tomato puree and mix well. Then stir in the chickpeas before pouring over the coconut milk. Lower to medium heat and cook for another 3-4 min.
5. Top with kasoori methi and mix well until you get a creamy consistency. Top with cilantro and serve with nan bread and rice.