Chickpea spinach, coconut curry

Amelia Clifford

Here is your first "recipe/tip of the week" from our resident foodie Amelia!

Chickpea spinach, coconut curry

If you joined Saturday's webinar then we talked about this briefly but here is the full recipe, we can't wait to see how you get on with this. Send in your pics to @allourbestintentions.

This is a total winner any night of the week curry but especially great for when you just can’t be bothered, but know you need to eat a decent meal!

Or when you’re running low on time… which currently isn’t quite the problem but sometimes you just don't want to spend all evening in the kitchen.

Or if you are like me, you are just hungry! It is also, low in ingredients for a curry and is good for a cupboard/fridge raid!

Quick tip 💡

A little tip I thought I would add is also how great "easy" garlic/ginger/chilli can be! This stuff comes in a little jar and is often found in the dried herb section of your local supermarket. They are great for keeping in your fridge for quick go-to meals when you don't need to worry about if you have garlic/ginger or chillies and also saves on the chopping!

The strength can often be different with these, so it is worth tasting your cooking as you go and adjusting if you need more!


Serves 2

125g cherry tomatoes (or any tomatoes you have to hand)

1 tbsp of mango chutney

1tsp ground turmeric

1tbsp curry powder

120g baby leaf spinach (or any greens you fancy, but the cooking time will vary)

½ vegetable stock cube

1 tbsp tomato puree

50g of coconut cream (or tinned coconut milk)

1 can of chickpeas

1 garlic clove

1 thumbnail bit of ginger (or easy ginger)

Rice to serve

Additions: 1 tsp nigella seeds, coriander to serve



💡Quick Tip:

Get EVERYTHING prepped first.

-        Drain the chickpeas

-        Chop the cherry tomatoes in half

-        Finely chop/crush your garlic

-        Chop/grate ginger (use the back of a tsp to remove the skin if using fresh)

-        Boil a kettle & dissolve ½ stock cube in 200ml of water

-        Measure out spices (these can all go into one bowl)

-        If serving with rice you will want to start the cooking process for this first

Using a large pan (wide base, non stick is preferable) add a drizzle of oil and get to a medium-high heat

Once hot add the garlic, ginger, curry powder, turmeric, tomato paste and drained chickpeas and cook for 1 minute

Add the chopped tomatoes and cook for a further minute

Once the tomatoes have softened, add the stock and cook for 2 minutes

Turn the heat down and add in the coconut cream/milk and mango chutney

Add spinach and wilt in the sauce

Season with salt and pepper

Serve over cooked rice

And Ta-dah!