Tonight was calling for a quickly prepared meal. We have an abundance of home-grown organic spinach in our garden, which led me to this recipe!
- Coconut oil
- Coconut milk
- Fresh spinach leaves
- Curcuma, salt & pepper, nutmeg, cinnamon and your favourite curry powder
Melt the coconut oil and sauté the onions until glassy. Add the spices, chopped carrots & zucchini. Add a bit of water and the coconut milk. Wash and slightly cut your spinach leaves, add after ca 10 minutes.
Let cook on medium heat for another 15-20 minutes. Now mix the cooked chickpeas in the meal, let simmer for another 5 minutes.
To add that extra creamy texture, blend with your hand-blender about 1/4 of the meal. Top with fresh coriander and parsley leaves when serving.