Vegan Chickpea Curry with Pineapple Chili Chutney
Vegan Chickpea and Spinach Curry
Ingredients:
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (or to taste)
1 can (400g) chickpeas, drained and rinsed
1 can (400g) diced tomatoes
200g fresh spinach, roughly chopped
1 can (400ml) coconut milk
Salt to taste
Fresh coriander (cilantro) for garnish
Builin Blasta Pineapple Chili Chutney to serve
Cooked rice for serving
Instructions:
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, then sauté until the onion becomes translucent and the garlic is fragrant.
Add the ground cumin, coriander, turmeric, black pepper, and chili powder to the pan. Stir well to combine the spices with the onion mixture, and cook for another minute until the spices become aromatic.
Add the drained chickpeas and diced tomatoes to the pan, stir well to combine with the onion and spice mixture.
Cover the pan, reduce the heat to low, and let the mixture simmer for about 10 minutes.
Stir in the chopped spinach and pour in the coconut milk. Continue to cook, stirring occasionally, for about 15 minutes until the spinach has wilted and the curry has thickened.
Taste the curry and add salt to taste.
Serve the curry over cooked rice, garnished with fresh coriander. On the side, serve a generous dollop of Builin Blasta Pineapple Chili Chutney for an extra burst of sweet, spicy, and tangy flavor.