Hello, I’m officially back from my summer break…literally, my toe is still healing. As we are headed into autumn, 6 days to go, I thought I would start sharing some warming and comforting food. This mild and semi sweet coconut and spinach chickpea curry is super easy to make, filling and the lack of heat means it’s great for the kids. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium. The recipe tastes even better the next day, so prep it the night before for an even more delicious dish. Chickpeas are best cooked low and slow, so although this dish takes an hour, at least you can just leave it on the hob and crack on with something else.
Prep time: 5 mins
Cook time: 45 mins-1 hour
- 1 400ml tin coconut milk
- 400ml water
- 2 400ml tins of chickpeas, drained
- 3 tbsp desiccated coconut
- 1 tsp sugar
- Quarter tsp salt
- 1 tbsp mild curry powder
- 1 tsp cumin
- 1 and a quarter tsp chili powder
- Half tsp tumeric
- 3 cloves of garlic, grated
- 1 large white onion, finely chopped
- 2 generous handfuls of spinach
- 2 tbsp vegetable oil
- Finely chop onion and add to a hot pan and cook until soft and golden (5 mins), add garlic, spices and drained chickpeas. Stir to coat and combine everything in the spices, cook for 2 mins on high.
- Add coconut milk, desiccated coconut, sugar, salt and water, bring to the boil and then lower to a simmer. Cook for 45 mins.
- Add 2 generous handfuls of spinach near the end and mix to combine. Cook for another five to ten mins if chickpeas aren’t quite soft.