This vegan curry is simply fantastic, incredible flavours and a rich mix of protein sources to help you hit your goals. This recipe is designed ideally for meal prep so you have a couple of your meals this week covered already, and can be easily adapted to make more!
1) Heat a Large Pan with 1 calorie Cooking Spray on a medium heat, add crushed garlic, and diced/sliced red onion to the pan and cook down for 1-2 minutes.
2) Add all your spices to the pan with the tomato puree and stir for another minute
3) Now add drained chickpeas, black beans, coconut milk, veg stock, ground almonds, and cook on a high heat for 8 minutes until the sauce thickens up (Make sure to stir regularly)
4) Finally turn the heat down to low and add your spinach, stir throughly until the spinach wilts