I love Indian cuisine! Have I mentioned this on my blog before? I think not just once.
The smell when cooking is simply indescribably great!
Indian dishes are great vegan
What's more, Indian cuisine is so incredibly easy to make vegan. The coconut milk that is often used provides a creamy, flavourful base and, combined with vegetables, rice and all the spices, regularly creates a wonderful explosion of flavour in the mouth.
Preparation time: approx. 45 min
+ 20 min simmer at the end
+ 20 min simmer at the end
Ingredients for 4 portions
- 1 tbsp coconut oil
- 1 tsp coriander, ground
- 2 tsp cumin, ground
- 1 onion, peeled and diced
- 4 tsp curry powder
- 1 tsp turmeric
- 1 teaspoon garam masala
- 2 tomatoes, chopped
- 750 g carrots
- Juice ½ lemon
- 800 ml coconut milk
- 750 g chickpeas
- 350 g frozen spinach
- Fresh pepper
- 1.5 cups of rice
Preparation
Cook the rice with double the quantity or according to the pack instructions with a little vegetable stock.
Heat the oil in a pan and sauté the coriander and cumin in it.
Add the onions and carrots and sauté for 3-4 minutes.
Add the curry powder, turmeric, garam masala and chopped tomatoes and sauté for 3-4 minutes.
Add the lemon juice, coconut milk and chickpeas and simmer over a medium heat for a further 20 mins.
Add the frozen spinach, heat briefly, stir in, done.
Put the rice in a plate and pour the chana masala over it.
Enjoy the flavour!
Your Katinka
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