Mild Coconut Chickpea & Spinach Curry
A mild vegetarian curry of chickpeas and spinach in coconut, with rice and green beans.
VeggieIndianHobFamily Friendly
4
Serves
10m
Prep
20m
Cook
568
Kcal
19.3g
Protein
89g
Carbs
14.7g
Fat
£1.43
Per portion
Add to the shop 8 items · approx £5.72
- Chickpeas (drained)480 g
- Green beans400 g
- Light coconut milk400 ml
- Fresh spinach200 g
- Onion1
- Fresh ginger10 g
- Garlic2 cloves
- Lemon½
Already in the cupboard Check before you order
- Basmati rice300 g
- Water100 ml
- Vegetable oil10 ml
- Mild curry powder1 tbsp
- Garam masala1 tsp
- Mango chutney1 tbsp
- Saltto taste
- Black pepperto taste
Kit you'll needDeep frying pan · 2 saucepans
Method
- Cook the rice to the packet instructions.
- Meanwhile, soften the onion in the oil for 5 minutes.
- Add the garlic, ginger, curry powder and garam masala and stir for a minute without letting the spices burn.
- Add the chickpeas, coconut milk and water and simmer uncovered for 10–12 minutes, stirring now and then.
- Cook the green beans for 5–7 minutes while the curry simmers.
- Stir the spinach into the curry until wilted, then add the mango chutney and the lemon juice and season.
- Serve with the rice and green beans.
Tip: Use a mild curry powder rather than a hot blend; there is no fresh chilli in this one.
