Spinach & chickpea curry

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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.