Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

This dish doesn’t really look like much, but I like it a lot. I decided to use frozen spinach puree, so it all came together super quick, but feel free to use fresh or frozen leaf spinach and either leave it as it is, or puree it once cooked through (but before adding chickpeas) for an even creamier texture.

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INGREDIENTS:

(Yields 4 servings / 0.62 EUR per serving / 2.46 EUR for all)

For the curry:

4 tbsp sunflower seed oil (0.05 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

Small chunk of ginger (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tbsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp brown sugar (0.01 EUR)

500 grams of frozen spinach puree (0.80 EUR)

2 cups of homemade coconut milk (0.22 EUR)

2 cups of precooked chickpeas (0.40 EUR)

Optional:

2 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Thinly slice the onion and finely mince garlic, ginger and chili pepper. Add the oil to a deep skillet on a medium heat and saute the onion slices for about 10 minutes, until caramelized and deeply golden brown. Add in fresh garlic, ginger and chili pepper and cook those for 2-3 minutes to soften before adding in curry powder, turmeric, black pepper, salt and sugar. Stir for a minute to activate the spices. Dump in frozen spinach, coconut milk and chickpeas, bring to a simmer and then cook covered for about 15 minutes, while stirring occasionally. Taste to adjust seasonings.

If the curry seems too watery, you can thicken it additionally with flour. Stir in all-purpose flour, making sure that no lumps remain. Cook for another 2-3 minutes and serve immediately over a bed of rice.

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Ovo jelo baš i ne izgleda kao nešto specijalno, ali meni se baš svidjelo. Pošto sam upotrijebila smrznuti pire od špinata, sve je bilo gotovo jako brzo i bez puno muke. Naravno, vi slobodno upotrijebite svježi špinat ili smrznuti špinat u listovima. Možete ga ostaviti i cijelog, ili propasirati za još kremastiju teksturu nakon što je kuhan (ali prije nego dodate slanutak).

SASTOJCI:

(Za 4 porcije / 4,63 kn po porciji / 18,52 kn za sve)

Za curry:

4 žlice suncokretovog ulja (0,40 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

Mali komadić đumbira (1,00 kn)

1 čili papričica (1,50 kn)

1 žlica curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žličica soli (0,01 kn)

1 žličica smeđeg šećera (0,10 kn)

500 g smrznutog pirea od špinata (6,00 kn)

2 šalice domaćeg kokosovog mlijeka (1,66 kn)

2 šalice kuhanog slanutka (3,00 kn)

Dodatno:

2 žlice glatkog brašna (0,10 kn)

PRIPREMA:

Tanko narežite luk i fino nasjeckajte češnjak, đumbir i čili papričicu. Ulje stavite u dublju tavu na srednje jakoj vatri, pa kriške luka dinstajte desetak minuta, dok se luk ne karamelizira i ne dobije duboku smeđu boju. Dodajte češnjak, đumbir i čili papričicu, pa i njih kuhajte jedno 2-3 minute da malo omekšaju prije nego dodate curry prah, kurkumu, crni papar, sol i šećer. Miješajte minutu da začini zamiriše, te onda ubacite špinat, kokosovo mlijeko i slanutak. Kada zavrije, smanjite vatru i kuhajte poklopljeno 15-tak minuta, uz povremeno miješanje. Kušajte i prilagodite začine.

Ako vam se curry čini prerijedak, možete ga dodatno zgusnuti sa malo brašna. Umiješajte glatko brašno, s time da pazite da vam ne ostanu grudice. Kuhajte dodatnih 2-3 minute, te odmah poslužite preko kuhane riže.

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Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

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