Chickpea, coconut yoghurt and spinach curry
Cooking Time: 20 minutes Serves: 4
Goodness provided: This recipe packs in what I call the power plants. It is adapted from a recipe published by the UK vegetarian cook Ella. It is packed full of anti-oxidant and other phytonutrient fighters. It is high in protein, fibre and it is easy to eat. A vegetarian recipe that should be on the menu.
1 small tin of coconut cream
1 onion, finely chopped
4 garlic cloves, finely chopped
1 zucchini sliced
1 eggplant, diced
1 × 400g tin of lite coconut milk
2.5cm piece of ginger, peeled and finely chopped
1 tsp mustard seeds
1 tsp ground coriander
1 tbsp medium curry powder
1 tbsp ground cumin
24 cherry tomatoes, sliced
2 × 400g tin of chickpeas, drained and rinsed
2 tbsp plain yoghurt (low fat Greek or coconut yoghurt)
Pinch of chilli flakes (optional)
Salt and pepper
- Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, and let them cook on a medium heat for five to 10 minutes, until the celery and onion have softened.
- In a separate pan, wilt 100g of spinach with a splash of boiling water. Once wilted, add half the coconut milk and use a hand blender to blitz the spinach, so that it’s smooth.
- Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin. Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper.
- Turn the heat up until it starts to bubble, then turn down to a simmer. Simmer for 15–20 minutes, adding the rest of the spinach for the final few minutes. Once the spinach has wilted, add a squeeze of lemon and the yoghurt plus a sprinkling of chilli flakes, if you’re using them, and serve.
Nutrition per serve
Per Serve: Energy 753 calories, Fat 37g, Protein 40g, Carb 74g, Sodium 1224mg