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Spinach and chickpea curry - National Curry Week!

This week, it's National Curry Week and we've got a warming, hearty curry recipe from the book, Deliciously Ella Quick & Easy: Plant-based Deliciousness by Ella Mills. Packed full of recipes to shake up your mealtimes, this selection of fuss-free ideas will inspire you every day. 

SPINACH & CHICKPEA CURRY copy.jpg
© Nassima Rothacker

Serves 4, with rice

  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 250g spinach
  • 1 × 400g tin of coconut milk
  • a 2.5cm piece of ginger, peeled and finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground coriander
  • 1 tablespoon medium curry powder
  • 1 tablespoon ground cumin
  • 24 cherry tomatoes, sliced
  • 2 × 400g tin of chickpeas, drained and rinsed
  • ½ lemon
  • 2 tablespoons plain yoghurt (we use a pure coconut yoghurt)
  • pinch of chilli flakes (optional)
  • salt and pepper

 

1. 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 5–10 minutes, until the celery and onion have softened.

2. 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.

3. 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.

4. Turn the heat up so that it starts bubbling, 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.