If you are wanting to include more plant-based meals into your everyday cooking, this recipe is a great place to start. It is wholesome, easy to make and contains no foreign or exotic ingredients. I accidentally stumbled upon it while browsing Instagram and I have a feeling it is going to become a favourite in our home.
You will need:
15 ml (1 tablespoon) coconut or olive oil
1 red onion, finely diced
5cm piece of fresh ginger, grated
2 cloves garlic
5ml (1 teaspoon) ground cumin
10ml (2 teaspoons) ground coriander
5ml (1 teaspoon) ground turmeric (fresh turmeric will be better)
Fresh chili or 2,5ml (1/2 teaspoon) dried red chili flakes (I put in a little less, because of our toddler)
Tin (400g) chopped tomatoes
375ml (1 1/2 cups) vegetable stock
Tin (400g) coconut cream or milk
4 bay leaves
2 x 400gr tins chickpeas, drained and rinsed
Tin (400gr) butterbeans, drained and rinsed
250g young spinach, rinsed
salt and freshly ground black pepper
Optional – regular double cream yoghurt for serving
This is how:
- Heat the oil in a deep saucepan (start in deep enough saucepan from the start, I had to change saucepans half way through the recipe) and sauté the onion until soft. Add the garlic and ginger and fry for a minute or two, being careful not to burn the garlic. Now add all the dry spices, including the chili and fry for a few minutes. The mixture will look dry and rubbly – that’s ok.
- Add the bay leaves, tomatoes, stock, and coconut cream/milk and bring the mixture up to the boil. Turn down the heat, cover with a lid, and simmer for 30 minutes.
- After 30 minutes add the chickpeas and beans and cook for a further 10 minutes. Then add half of the spinach, allowing it to wilt down before adding the rest. Season lightly with salt and pepper (if necessary).
- Serve on a bed of rice, with a dollop of yoghurt.
Enjoy!
xxx
Original recipe, before I tweaked it slightly is from Bibby’s kitchen. Thanks Bibby – this one is a winner!
