Chickpea spinach curry recipe

Fesenjan

From LivingveggiebyAnia, plant based educator, passionate foodie who believes it’s possible to keep a healthy diet and yet not to compromise the flavor.
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Serves

4

Good for:

Lunch,
Dinner

Time:

10 mins prep
50 mins cook

Ingredients

  • 250g walnuts
  • 400g tempeh cut into chunky pieces
  • 1 big onion (finely diced)
  • 800ml vegan bouillon
  • 40ml of pomegranate molasses
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1½ tablespoon of maple syrup
  • Salt, pepper to taste
  • Vegetable oil

Step by Step Instructions

Step 1

Grind the walnuts in a food processor to the consistency of coarse sand.

Step 2

Roast the walnuts over medium heat for about 3 to 4 min until they become fragrant. Tip: Keep stirring as it can quickly burn.

Step 3

Add your vegan stock to walnuts and let it to boil.

Step 4

Leave it to simmer for about 30-40min until it thickens up.

Step 5

Fry onion until lightly browned and add tempeh

Step 6

When the walnut mixture has thickened up add tempeh and onion mix, pomegranate molasses, maple syrup and all the spices

Step 7

Mix it and let it simmer for about 10 min, stirring in occasionally to ensure nothing sticks to the bottom. If needed add some water

Step 8

Serve with rice, garnish with parsley / coriander or pomegranate seeds

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