Chickpea curry

CHICKPEA CURRY

Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes

Ingredients

• 250 ml (1 cup) cashews
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) fresh ginger, chopped
• 15 ml (1 tbsp.) red curry paste
• 1 l (4 cups) vegetable stock
• 1 l (4 cups) chickpeas
• 1 green bell pepper, julienned
• 750 ml (3 cups) fresh spinach leaves
• salt and pepper to taste
• 4 portions rice, steamed

Preparation

1. In a hot sauté pan, sauté the cashews in a little fat until fragrant.
2. Add the onion, garlic and ginger and cook for a further 2-3 minutes.
3. Add the curry paste and stock, reduce the heat and cook for a further 10 minutes. Allow to cool slightly.
4. Using a food processor or hand blender, purée the contents of the saute pan.
5. Add the chickpeas, bell bell pepper and spinach leaves and cook for 10 minutes over medium heat. Check seasoning.
6. Serve with rice.