Ingredients (for 3 servings):
2 large carrots
half of a zucchini
a can of chickpeas
a can of coconut cream
a red pepper
2 handfuls of baby spinach
350 g of tomato passata
2 tablespoons of curry spice
half a teaspoon of paprika
Add a spoon of coconut cream to a pot and fry diced onion and chopped carrot on it.
After a moment, add chopped pepper and zucchini - keep on frying and give it a stir from time to time.
When the onion vitrifies, add chickpeas (previously wash it in cold water), tomato passata and the rest of coconut cream.
Add all the spices and salt, stir it together and let it boil for 20 minutes.
Then, add the spinach, stir it in and turn the hob off.
Your curry is ready - it's best served with rice or naan bread.