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Quick Chickpea and Spinach Curry

Method

  • Heat the coconut oil in a large pan and add the onion and garlic and cook for 2 minutes.
  • Add the curry paste and ginger and stir well.
  • Add the chopped tomatoes, drained chickpeas, coconut milk, chopped peppers, chilli and salt and pepper. Reduce the heat and simmer for 8 minutes.
  • 2 minutes before it has finished cooking, add the spinach and coriander, stir well.
  • Cook for 2 minutes or until the spinach has wilted.
  • You are now ready to serve your delicious, nutritious plant-based meal.

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 1 red chilli, chopped
  • 2 garlic cloves crushed
  • 400 g chopped tomatoes
  • 400 g canned chickpeas drained
  • 1 red pepper
  • 1 yellow pepper
  • 100 g spinach
  • 10 g fresh coriander
  • Thai Gold red curry paste
  • Thai Gold coconut milk
  • 1 pinch sea salt and black pepper
  • 1 tbsp of fresh ginger (4cm size piece, chopped or grated)

Quick Chickpea and Spinach Curry


Prep time: 2
Cooking time: 10
Difficulty: Intermediate
Serves: 4
Quick Chickpea and Spinach Curry

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 1 red chilli, chopped
  • 2 garlic cloves crushed
  • 400 g chopped tomatoes
  • 400 g canned chickpeas drained
  • 1 red pepper
  • 1 yellow pepper
  • 100 g spinach
  • 10 g fresh coriander
  • Thai Gold red curry paste
  • Thai Gold coconut milk
  • 1 pinch sea salt and black pepper
  • 1 tbsp of fresh ginger (4cm size piece, chopped or grated)

Method

  • Heat the coconut oil in a large pan and add the onion and garlic and cook for 2 minutes.
  • Add the curry paste and ginger and stir well.
  • Add the chopped tomatoes, drained chickpeas, coconut milk, chopped peppers, chilli and salt and pepper. Reduce the heat and simmer for 8 minutes.
  • 2 minutes before it has finished cooking, add the spinach and coriander, stir well.
  • Cook for 2 minutes or until the spinach has wilted.
  • You are now ready to serve your delicious, nutritious plant-based meal.
  • 1 tablespoon coconut oil
  • 1 medium onion diced
  • 1 red chilli, chopped
  • 2 garlic cloves crushed
  • 400 g chopped tomatoes
  • 400 g canned chickpeas drained
  • 1 red pepper
  • 1 yellow pepper
  • 100 g spinach
  • 10 g fresh coriander
  • Thai Gold red curry paste
  • Thai Gold coconut milk
  • 1 pinch sea salt and black pepper
  • 1 tbsp of fresh ginger (4cm size piece, chopped or grated)

Method

  • Heat the coconut oil in a large pan and add the onion and garlic and cook for 2 minutes.
  • Add the curry paste and ginger and stir well.
  • Add the chopped tomatoes, drained chickpeas, coconut milk, chopped peppers, chilli and salt and pepper. Reduce the heat and simmer for 8 minutes.
  • 2 minutes before it has finished cooking, add the spinach and coriander, stir well.
  • Cook for 2 minutes or until the spinach has wilted.
  • You are now ready to serve your delicious, nutritious plant-based meal.

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