Coconut curry with chickpeas, carrot and spinach

Name: Coconut curry with chickpeas, carrot and spinach
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 2 Carrots; 1 TABLESPOON Olive oil; 2 TABLESPOONS Curry Powder; 2 can(s) (165 ml each) Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 500 g young spinach

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
2 Carrots
1 TABLESPOON Olive oil
2 TABLESPOONS Curry Powder
2 can(s) (165 ml each) Coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
500 g young spinach

Directions

1
Drain the chickpeas, rinse well and drain. Peel carrots and cut them into pieces. Heat the oil in a pan. Fry the carrots for 3-4 minutes while turning. Add chick peas to the pan and season with curry. Add the coconut milk while stirring, season with salt, pepper and sugar. Simmer for another 5 minutes.
2
Wash the spinach, shake dry and fold into the curry. Arrange on plates