Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
20
High
Nutrition per serving
Calories485 kcal (24%)
Total Fat28.3 g (40%)
Carbs49.2 g (19%)
Sugars10 g (11%)
Protein15.6 g (31%)
Sodium596.2 mg (30%)
Fiber12.2 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 table spooncoconut oil

1onion
finely chopped

4garlic gloves
crushed

2celery stalks
finely chopped

250gspinach

1tin coconut milk

2.5 cmginger
finely chopped

1 teaspoonmustard seeds

1 teaspoonground coriander

1 tablespoonmedium curry powder

1 tablespoonground cumin

24cherry tomatoes
sliced

2tins chickpeas
drained and rinsed

0.5lemon

2 tablespoonsplain yogurt

chilli flakes

salt

pepper

rice
for 4
Instructions
Step 1
Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, let them cook on a medium heat for 5-10minutes, until the celery and onion have softened.
Step 2
In a seperate pan, wilt 100g spinach with a splash of boiling water. Once wilted, add half the coconut milk and use a hand blender to blitz the spinach, so that it’s smooth
Step 3
Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin. Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper.
Step 4
Turn the heat up so that it starts bubbling, the turn down to a simmer. Simmer for 15-20mins, adding the rest of the spinach for the final few minutes. Once the spinach has wilted, add a squeeze of lemon and the yogurt plus a sprinkling of chilli flakes, if your using them and serve.
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