Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A gently spiced chickpea curry in creamy coconut sauce with wilted spinach.
Equipment: Large saucepan
Measures and names
Ingredients
- 1 tbsp coconut or olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 15 g fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 2 x 400g tins chickpeas, drained
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk (full fat)
- 200 g spinach
- 0.5 lemon, juiced
- salt
Optional extras
- 0.5 tsp chilli powder
Method
- Soften the onion in the oil for 5 minutes. Add the garlic, ginger and spices for 1 minute.
- Add the chickpeas, tomatoes and coconut milk. Simmer for 20 minutes until thickened.
- Stir in the spinach to wilt, then the lemon juice. Season with salt.
- Serve as is or over cauliflower rice.
Swaps and tips
A storecupboard hero. Serve with cauliflower rice; add a squeeze of lemon at the end to lift it.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 14 g | 28 g | 9 g | 24 g | 400 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
