Chickpea Black Bean Curry

🥘 Ingredients

• baby spinach
  2 c
• basil
• basmati rice
• black beans
  425 g
• carrot
  1 large
• chickpeas
  425 g
• coconut cream
  1 c
• coriander
• curry powder
  1 tsp
• extra virgin olive oil
  1 Tbsp
• fresh ginger
  1 in
• garlic cloves
  3
• ground cinnamon
  ½ tsp
• pepper
• red onion
  1
• salt
• vegetable broth
  1 c

🍳 Cookware

• large

1. 1

   Heat the extra virgin olive oil in a large skillet on medium-high heat.

   extra virgin olive oil: 1 Tbsp
2. 2

   Add the red onion chopped and sauté for ⏱️ 2 minutes or until translucent.

   red onion: 1
3. 3

   Add the garlic cloves minced and fresh ginger grated. Sauté for ⏱️ 1 minute .

   garlic cloves: 3, fresh ginger: 1 in
4. 4

   Stir through curry powder , ground cinnamon and season with salt and pepper . Sauté for ⏱️ 1 minute on medium-high heat.

   curry powder: 1 tsp, ground cinnamon: ½ tsp, salt, pepper
5. 5

   Add carrot sliced into half moons and cook for ⏱️ 3 minutes while stirring.

   carrot: 1 large
6. 6

   Add chickpeas drained and black beans drained, cook for ⏱️ 1 minute while stirring.

   chickpeas: 425 g, black beans: 425 g
7. 7

   Pour in coconut cream (or coconut milk) and vegetable broth , mix well.

   coconut cream: 1 c, vegetable broth: 1 c
8. 8

   Bring to a boil. Once boiling, reduce heat to low and let it simmer for ⏱️ 15-20 minutes , or until the mixture has thickened and the liquid reduced.
9. 9

   When the curry is cooked, add baby spinach roughly chopped leaves and stir through until wilted. Turn off the heat.

   baby spinach: 2 c
10. 10

    Serve with basmati rice cooked, and garnish with fresh basil or coriander if desired.

    basmati rice, basil, coriander