Chickpea & Spinach Curry
Serves serves 4
A really easy, plant-based, protein-packed curry that can be rustled up in no time at all. Served with rice it’s a very filling and cost-effective meal which tastes even better the next day!
Kate’s top tips
Be careful to lower the heat to a minimum before you add the yoghurt. If the curry sauce is too hot, the yoghurt will curdle and split leaving you with a lumpy sauce.
What you need
1 large onion, peeled and roughly chopped
30g fresh root ginger, peeled
2 red chillies, seeds removed and roughly chopped
1 clove garlic, peeled
1½ tbsp coconut oil, melted
1 tsp black mustard seeds
6 dried curry leaves
1 tsp cumin seeds
400g tin chickpeas, drained
1 tsp garam masala
450ml vegetable stock (or water)
Large bag spinach leaves, washed
100ml Coconut Collaborative natural yoghurt
25g coriander leaves, roughly chopped
Salt and pepper
What you do
In a food processor, blitz the onion, ginger, chillies and garlic with a little seasoning to form a rough paste.
Heat the coconut oil in a deep frying pan and add the black mustard seeds, curry leaves and cumin seeds.
As soon as you start to smell the aroma from the spices, add the paste from the food processor and fry gently for approximately ten minutes, adding a drop of water if the ingredients look to be sticking.
Add the chickpeas, garam masala, vegetable stock and a good pinch of seasoning and simmer for approximately 10 minutes.
Stir through the spinach leaves then lower the heat right down.
Add the yoghurt and gently heat for a minute or so being careful the sauce doesn’t boil.
Sprinkle the coriander leaves into the curry and serve with rice.