Happy Sunday, beautiful cats! How was your week? I’m honestly looking forward to a few days off that I’ll take at the start of August. While in the past days I haven’t been as shattered as I was in June, I feel that I need a break – just a couple of days off – and I am thinking of going somewhere for two days, but I still haven’t decided. We’ll see! In the meantime, I wanted to share this recipe for a Spinach and Chickpea Curry by VeganOnBoard that was delicious and perfect for a weekday night!

Ingredients 

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 onions sliced
• 2 teaspoons brown sugar
• 1 can chickpeas rinsed and drained, or 240 g (8.5 oz) cooked chickpeas
• 1 teaspoon salt
• 4 cloves garlic minced
• 1 inch piece ginger grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cardamon
• ¼ teaspoon cayenne pepper
• 1 can chopped tomatoes 400g / 14 oz
• 1 teaspoon garam masala
• 10 cups (300 g / 10 oz) spinach washed and chopped
• 1 teaspoon lemon juice

Instructions 

1. In a large, deep frying pan, heat up vegetable oil on medium heat and fry the cumin seeds for 30 seconds.
2. Add the sliced onions and brown sugar. Saute for 5 minutes, stirring occasionally.
3. Add rinsed and drained chickpeas (cooked or canned) and salt. Turn up the heat to medium-high and saute for 5 more minutes while stirring more regularly, until onions are translucent and starting to brown.
4. Turn heat back to medium and add garlic, ginger, and the ground spices – cumin, coriander, paprika, turmeric, cardamon, and cayenne, and fry for 2 minutes.r
5. Add the chopped tomatoes and cook on medium heat for 10 minutes. Stir occasionally.
6. Turn the heat back to medium. Stir in the garam masala, then add the spinach and lemon juice. Cook for 2 – 4 minutes to let the spinach wilt down. Serve with rice, vegan naan, chapati or bulgur wheat and your favourite chutney.

Enjoy!

Love,

TVCL xx