Spinach & Chickpea Curry

Name: Spinach & Chickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp coconut oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 250g spinach; 400ml coconut milk; 2.5 cm of ginger, peeled and finely chopped; 1 tsp mustard seeds; 1 tsp ground coriander; 1 tbsp medium curry powder; 1 tbsp ground cumin; 24 cherry tomatoes, sliced; 800g tin of chickpeas, drained and rinsed; 1/2 lemon; 2 tbsp plain yoghurt (we used pure coconut yoghurt); pinch of chilli flakes (optional)

5 steps

Prep:15minCook:35min

This is the perfect warming dinner and something we make a lot at home. We normally double the quantities and freeze half the batch, then we have some with brown rice and yoghurt one night, and spoon it into a baked sweet potato later in the week. The mix of chilli, ginger, mustard seeds, curry powder, cumin and ground coriander give it such depth, and the yoghurt and coconut milk make it nice and creamy.

Updated at: Thu, 17 Aug 2023 14:00:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories513 kcal (26%)

Total Fat32.8 g (47%)

Carbs46.7 g (18%)

Sugars13.3 g (15%)

Protein15.6 g (31%)

Sodium405.3 mg (20%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspcoconut oil

250gspinach

400mlcoconut milk

2.5 cmginger

peeled and finely chopped

1 tspmustard seeds

1 tspground coriander

1 Tbspmedium curry powder

1 Tbspground cumin

24cherry tomatoes

sliced

800gchickpeas

tin, drained and rinsed

0.5lemon

2 Tbspplain yoghurt

we used pure coconut yoghurt

chilli flakes

optional

Instructions

Step 1

Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, and let them cook on a medium heat for 5-10 minutes, until the celery and onion have softened.

Step 2

In a separate pan, wilt ⅖ of the 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, then turn down to a simmer. Simmer for 15-20 minutes, adding the rest of the spinach for the final few minutes. Once the spinach has wilted, add a squeeze of lemon and the yoghurt plus a sprinkling of chilli flakes, if you're using them, and serve.

Step 5

Tip: If you're going to be freezing this one, make sure you set aside what you want to freeze before you add the yoghurt.