15 MINUTE CHICKPEA AND SPINACH CURRY WITH COCONUT MILK

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This vegan chickpea and spinach curry recipe is so delicious and easy to make. It's ready in just 15 minutes, uses super simple ingredients, needs just one pot, and it's sure to be a hit with everyone!

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This chickpea spinach curry recipe is simple, delicious, and bursting with all those curry flavours you love. It's also vegan, gluten and dairy-free.

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– Chickpeas, rinsed and drained – Chopped tomatoes – Coconut milk – Onion, finely chopped – Garlic cloves, minced or finely sliced – Curry powder – Ground cumin

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INSTRUCTIONS: Step 1: Add oil to a pan and fry the onion for 2 minutes, and stirring regularly.

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Step 2: Stir in the garlic and chilli and fry for a couple more minutes.

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Step 3: Next add the rest of the spices and fry for another minute.

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Step 4: Add the can of tomatoes, chickpeas and coconut milk.

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Step 5: Bring to the boil, then reduce the heat and simmer for a few minutes.

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Step 6: Add in the spinach, and lemon juice.

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Swipe up to get this delicious recipe!

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