A creamy coconut curry from the cupboard. Almost everything comes from a tin, and the spinach goes in at the end so it stays green.
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
- Serves
- 6
- Makes
- 6 containers
- Difficulty
- Easy
Ingredients
To serve
Method
- Heat the oil in a large pan over a medium heat. Fry the onions for 8 to 10 minutes until soft and golden.
- Add the garlic, ginger, curry powder and turmeric. Cook for 1 minute, stirring.
- Add the chickpeas, tomatoes, coconut milk and salt. Bring to a gentle boil, then simmer for 20 minutes until thick.
- Stir in the spinach a handful at a time until wilted.
- Add the lemon juice and taste for seasoning.
- Cool, then portion into containers.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Swap the spinach for kale, which holds its texture better in the freezer, or add cubed sweet potato with the chickpeas and simmer for an extra 10 minutes. The ingredients are naturally gluten-free, but check your curry powder label if you need to avoid gluten.
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