extra Creamy vegan chickpea curry 

The flexible Fridge 

Light coconut milk Chickpeas (2 cans) Coconut oil Curry powder Knorr stock   Garlic Onion Spinach Sweet potato Bell pepper Carrots


– Chop vegetables; garlic, onion, sweet potato, carrot, bell pepper – Put coconut oil in pan, followed by all the chopped vegetables. Cook for 5 minutes


–Add curry powder and stock cube – When curry powder is fragrant (~3 mins), add chickpeas, coconut milk and water


– Cook on medium for 15 – 20 minutes – Add handful of spinach – It is ready when oil from the coconut milk raises to the top