2 yellow onions
1 ½ cans of chickpeas (380g or 14 oz can)
250 g (8–9 oz) spinach
1 apple
4 dl (1 2/3 cups) coconut milk
2 ½ tsp red curry paste
1 Tbsp vegetable broth powder
Salt to taste
Oil for sauteing
Roasted, salted cashew as a topping, optional
4 portions of rice, noodles or potatoes
Chop the onions and cut the apple into smaller pieces. Saute the curry paste in a little oil while stirring. Add the chopped onion and saute for a few minutes. Add the spinach and saute until soft. Pour in the coconut milk and vegetable broth powder and bring to the boil. Add the chickpeas, apple and salt to taste and simmer for about 5 minutes. Serve with rice, noodles or potatoes. Top with cashew nuts if desired.