Creamy Coconut, Carrot & Chickpea Curry

Ingredients:

Coconut oil or olive oil 

2 chopped onions

3 chopped cloves garlic

(I cheat with both of these and buy them already chopped and frozen!)

2 heaped teaspoons Garam Masala

2 heaped teaspoons Curry Powder

1 heaped teaspoon Ginger 

1/2 teaspoon chilli (more if you like it hot)

3 big spoons of red lentils

1 can chopped tomatoes

1 can coconut milk

1 carton coconut cream

1 can chick peas, rinsed

4 carrots peeled and sliced 

Large handful of chopped cauliflower 

3 handfuls of fresh spinach

Salt and black pepper 

Method:

Warm up the coconut or olive oil, and gently fry off the onion and garlic. Add all the spices and stir, then add the lentils and stir to coat in the spices. Once a thick paste has been formed, add the can of tomatoes, stir in and then add the coconut milk and cream and stir in until mixed. Add the carrots and cauliflower, stir again and then add the lid and turn the heat up a little. Leave to bubble for 5-10 mins, checking and stirring every few minutes to make sure it’s not sticking. Turn off the heat but leave the pan where it is on the hot ring and add the salt and black pepper and the spinach and leave the spinach to wilt. Once cooled down a little stir the spinach in and serve. 

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