Tuesday, May 13, 2014

Vegetarian Chickpea & Spinach Thai Curry

When you look at the ingredients of this recipe it might not make sense to you at all.. but believe me it is worth cooking and the flavours work very well together.. it's become a family favourite and we make it once a week :)


1 tbsp butter
1 yellow onion finely chopped
2 cloves garlic minced
2 cm peeled and grated ginger
1 dl sun-dried tomatoes, chopped
1/2 lime juice
1,5 tbsp red Thai curry paste
1 tbsp brown sugar (can be replaced by honey)
1 can chickpeas, drained (410 g)
1 bag fresh baby spinach (65 g)
1 can coconut milk (400 ml)
salt to taste

1. Melt the butter in a wok pan, then put in the onions and garlic and fry till the onions are transparent.
2. Add the ginger and sun-dried tomatoes and stir for a couple of minutes.
3. Add the drained chickpeas, and lime juice, then add the coconut milk and red Thai paste.
4. Let it simmer on medium heat for 10 minutes, then add the baby spinach and the moment you add it and stir it in turn off the heat and let the spinach wilt.
5. Serve on a bed of mashed roasted sweet potatoes.
6. To roast the sweet potatoes, just put them in a 200 degrees Celsius oven for 45 minutes or until they are tender to your poking finger.

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