CR Kitchen: Vegan Chickpea Curry Recipe

CR Kitchen With Riviana: Vegan Chickpea Curry

18/09/2017
CR Kitchen With Riviana: Vegan Chickpea Curry

Vegan Chickpea and Tomato Curry

This recipe is suitable for both vegetarians and vegans.

Approximate cooking time: 30 minutes

Serves: 10

Ingredients

1 Tbsp oil

2 large onions

2 Tbsps ginger

3 Tbsps curry paste (adjust for hotness)

4 cups chickpeas

1.5kg tomato diced (canned)

1 lemon – juice and zest

1 vegetable stock cube

500g spinach

Instructions

  1. Heat oil in pan and add onion, ginger and curry paste cooking until onions are soft
  2. Add in chicken peas & tomato
  3. Add juice and zest of lemon and vegetable stock cube
  4. Stir in spinach and season to taste
  5. Serve with rice and yogurt

 

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To find out more about Dr. Karen Abbey click here

 

This recipe was made using Riviana Chickpeas, a great idea for adding protein and fibre into a any meal plan. CR is partnered with Bidfood to bring our Members a range of quality foodservice brands at preferred Member pricing. To see what else Dr. Karen Abbey got up to using chickpeas watch the video above.

CR exclusively services the NFP sector, bringing its Members better deals on a range of products and services that meet their specific needs. Sign up with CR today to start enjoying our Member benefits.

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