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spinach coconut cheakpea curry

Spinach Chickpea Coconut Curry

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Prep time
30 mins

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Cook time
15 mins

Serves
2

Method

Ingredients

  • 2 cups cooked chickpeas (1 - 15 oz can)

  • 1/2 lb fresh spinach.

  • 1 yellow onion.

  • 1 cup coriander.

  • 1 tbsp grated green chilies.

  • 1 tsp turmeric powder.

  • 1 tsp grated ginger.

  • 1/2 tsp chilly flakes.

  • 4 clove of garlic (grated).

  • 1/2 cup Sundried tomatoes.

  • 1 - 14 oz can Coconut milk.

  • 1 whole lemon.

  • 1 tbsp coconut oil.

  • salt to taste.

Directions

  • Take a pan and heat on low-medium heat add the oil, followed by the onions and a good pinch of salt.

  • Let the onions sweat for about 10 minutes or until translucent

  • Add the garlic and ginger and let cook for another minute or so.

  • Add the sun-dried tomatoes, lemon zest and chili flakes, cook for another minute or so.

  • Add the chickpeas and stir to coat in the tomato mixture.

  • At this point, turn up the heat slightly and sort of fry the chickpeas a bit. Keep an eye on them though so they don't scorch.

  • Turn the heat down slightly and start to add the spinach.

  • Add the coconut milk and bring to a simmer, stir to combine and then add the ground ginger and a bit of the reserved lemon juice.

  • Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.

  • Once everything has heated through, serve immediately.

  • The spinach will start to lose its color and it won't look as nice.

  • Serve it with brown rice or any grain of your choice.

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