Spinach, chickpea and coconut curry
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Spinach, chickpea and coconut curry
Using a mixture of tinned and fresh ingredients, this plant-based curry counts towards your 5-a-day
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
515Kcal
Fat
31gr
Saturates
21gr
Carbs
37gr
Sugars
15gr
Fibre
13gr
Protein
16gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 140g spinach
- ½ x 400g tin coconut milk
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 15g piece fresh ginger, peeled and grated
- 30g mild curry paste
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin Taste the Difference cherry tomatoes
- 2 tbsp dairy-free coconut yogurt
- warmed flatbreads, to serve
Step by step
- Place a colander in the sink and add half the spinach. Pour over a kettle of just-boiled water and leave to cool before squeezing out any excess liquid. Transfer to a blender with half the coconut milk and blitz, then set aside.
- Heat the coconut oil in a large pan over a medium heat. Sauté the onion, garlic and ginger with a large pinch of salt for 5 minutes or until softened. Add the curry paste and cook for a further minute.
- Add the puréed spinach, remaining coconut milk, chickpeas and cherry tomatoes to the pan. Bring to the boil, then reduce the heat and simmer for 6-8 minutes or until slightly thickened. Add the remaining spinach and simmer for a few more minutes until the spinach is wilted. Season to taste.
- Divide the curry between bowls and top with the yogurt. Serve with flatbreads on the side.
