Chickpea Curry

Ingredients

• 1 tbsp of oil or water to sauté the red onion
• 1/2 red onion
• 1 large cloves of garlic peeled and crushed
• 1 “ ginger peeled and grated
• 1 red chilli de seeded and diced (or 1 tsp chilli purée)
• 2 tbsp curry spice
• 2 tbsp tamari sauce
• 1.5 tbsp tomato purée
• 3 tbsp nutritional yeast (available in health stores and some supermarkets)
• 1 sweet red pepper washed, stem removed and diced (you can also buy pre toasted red peppers in jars)
• 1 tin chickpeas rinsed and drained
• 500g spinach washed
• 150 ml almond or nut milk of choice
• Juice of 1 lime

Method

1. First toss the diced red pepper into a oven proof tin or dish and roast for 20 minutes at 200•C until wilted and lightly browned all along the edges.
2. Once this is roasted blend in a Nutri Bullet along with the tamari, nutritional yeast, tomato purée, and nut milk.
3. While this is roasting prepare a pan over high heat, add the oil and onion. Turn the heat to medium and cook for 2-3 minutes.
4. Toss in the garlic, chilli and ginger and spices and cook for a minute.
5. Pour in the red pepper sauce along with the chickpeas and spinach and bring to a gentle simmer for 5 minutes.
6. Stir in the lime juice and serve!
7. Enjoy with some quinoa or rice.