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15 Minute Chickpea and Spinach Curry with Coconut Chutney

August 31, 2015 / Niki / 8 Comments

I love this recipe as its simple, quick, healthy and really tasty – which is everything you need in my book! I absolutely love curry and probably go to my favourite Indain restaurants a little too often than is strictly healthy but they are so good. I also seem to have spicy food cravings at least three to four times a week so I love whipping up speedy curries which are full of healthy and hearty ingredients.

Even though my chickpea curry only has a few ingredients it’s packed full of flavour and I love adding lots of my favourite super healthy spinach!

This curry can be eaten on its own as its really substantial but is always delicious with gram flour crepes or some whole grain rice or quinoa.

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15 Minute Chickpea and Spinach Curry with Coconut Chutney

Ingredients

For the curry;

1 onion roughly chopped
1 tbsp coconut oil
3 garlic cloves sliced
1 knob ginger grated
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 tsp chili flakes
6 plum tomatoes roughly chopped
1 can organic cooked chickpeas
3 big handfuls spinach
3 tbsp coconut cream or yogurt
2 handfuls fresh coriander leaves roughly chopped
1 tsp sea Salt
Twist black pepper

For the coconut chuntney;

50g unsweetened desiccated coconut
1-2 tsp grated ginger
1/2 small green chilli, deseeded
1/2 tsp sea salt flakes
Juice of ½ lime
2 tsp rapeseed or flaxseed oil
½ tsp black mustard seeds
½ tsp cumin seeds
6 dried curry leaves

Directions

For the curry;

Add the chopped onions to the frying pan with the oil and cook for aprox 6 minutes until starting to soften. Add in the garlic, ginger and spices. Cook for a further minute until the spices are fragrant.
Add in the chopped tomatoes and cook 5 minutes on a medium heat.
Add the chickpeas, the spinach, half the coriander, salt and pepper and cook for a further minute.
Stir in the coconut yogurt or cream and top with the rest of the coriander some chili flakes

For the coconut chutney;

Add the desiccated coconut in a small bowl and cover with boiling water to rehydrate and soften (aprox 15 minutes).
Add the softened coconut, ginger and green chilli to a mini chopper or spice grinder. Blend until smooth, add some of the soaking water to loosen if needed. Add in the sea salt and lime juice.
In a small frying pan pour in the oil and once hot add mustard seeds and fry gently until the seeds start to pop.Then add in cumin seeds and curry leaves and sautée them in the oil for a few seconds.
Add tempered spices and oil to the chutney and mix well.

8 Comments

janet @ the taste space on September 2, 2015 at 3:32 pm

I agree. The flavours look fabulous and plus, who wouldn’t want a speedy dinner. (Jumping over from Meatless Mondays)

Reply
Niki on September 27, 2015 at 6:04 pm

Hey Janet! Thank you so much for your comment. I’m all about the speedy dinner!
Niki xx

Reply
Janet on January 7, 2019 at 8:10 pm

Awesome. Thanks for this. Will scale it up for 16 people for a birthday lunch next weekend. You’re a star Niki.

Reply
- Niki on January 10, 2019 at 7:36 pm
  
  Amazing! Hope you enjoy xx
  
  Reply
Paula on January 8, 2019 at 4:15 pm

I am afraid of the spices! But I would like to try it!

Reply
- Niki on January 10, 2019 at 7:34 pm
  
  Hi Paula
  Oh no.
  Why not just add a little and see if you like?
  My best
  Niki xx
  
  Reply
Pauline on January 30, 2019 at 3:28 am

Is that a chickpea ‘crepe’ aka Soka on the side?

Reply
- Niki on January 30, 2019 at 11:47 am
  
  Hi Pauline
  Yes sure is!
  My best
  Niki xx
  
  Reply

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Recipe Tags: chickpeas curry spinach vegan

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