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Remedio Naturale Recipes: Chickpea & Spinach Curry

Remedio Naturale Recipes: Chickpea & Spinach Curry

We Madres love this quick, easy curry recipe. Although it takes no time to prepare, the Remedio Naturale base gives the dish a surprising depth and complexity. And of course it’s all vegan, too. This recipe makes enough for two- just double up the quantities if you're cooking for more people!

What you'll need:

  • 1 tbsp of Remedio Naturale
  • Splash of olive oil
  • Two red onions, thinly sliced
  • Crushed garlic (to taste)
  • Fresh chilli
  • 1 tsp cumin
  • 1tsp garam masala
  • 1tsp curry powder
  • Salt, to taste
  • 400g tin of tomatoes
  • Squeeze of fresh lemon
  • 400g tin of chickpeas, drained & rinsed
  • Fresh spinach

To serve:

  • Cooked basmati (or brown) rice
  • Fresh coriander
  • Thinly sliced fresh chilli
  • Chopped spring onions

Here’s how you do it:

  1. Fry the Remedio with the olive oil and sliced onions. Cook for about ten minutes, until softened.
  2. Add the crushed garlic and fresh chilli, along with the cumin, garam masala, curry powder and salt. Stir in and leave to cook for an extra two minutes.
  3. Add your tin of tomatoes and a squeeze of fresh lemon. Leave to simmer for about 20-30 minutes - the longer you leave it, the tastier it’ll be.
  4. Now add your chickpeas and wilt your spinach. Top curry with roughly chopped fresh coriander, thinly sliced fresh chilli, and chopped spring onions
  5. Serve with your fluffy cooked rice. We like to pair this dish with our delicious Pomegranate & Hibiscus water kefir on the side!

You can watch one of our Madres making it below:



Featured image by Dragne Marius on Unsplash  

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