Coconut, Chickpea Spinach Curry

Coconut, Chickpea Spinach Curry

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  • 1 teaspoon Turmeric
  • 1 teaspoon Garamassala
  • 1 teaspoon Curry powder
  • 2 Chillis
  • Half tin tomatoes
  • 2 fresh tomatoes
  • Garlic and ginger purée
  • 2 tin chickpeas
  • 2 onions
  • Mustard seeds 2 table spoons
  • 1 teaspoon cumin



Heat the wok or large pan and add a table spoon of coconut oil.


Finely chop 2 onions and add to the hot pan. Add in two table spoons of mustard seeds, 1 teaspoon cumin, 1 teaspoon curry powder, 1 teaspoon garamassala and 1 teaspoon turmeric and stir.


When the onions have caramelised add in the chilliest (finely chopped) finely chop two fresh tomatoes and add in the tomatoes and half a tin of chopped tomatoes. Add in 2 table spoons of garlic purée and 1 table spoon of ginger purée. Stir


Add in one Blended tin of chickpeas and one whole tin of chickpeas.


Add in half a tin of coconut milk and 3 table spoons of dedicated coconut and 1/3 cup of maple syrup.


Add in two hand fulls of spinach and stir in.


Chop a handful of fresh coriander, add half and stir and use the other half as garnish.

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