Coconut, spinach and Chickpea Curry
Serves 4
- 2 tsp oil
- 1 small chopped onion
- 4 cloves minced cloves
- 3″ grated ginger
- Handful chopped sundried tomatoes
- 1 lemon, zest end and 2 Tablespoon juice
- Dash of chilli flakes (optional)
- 400g chickpeas
- 500g spinach or over greens
- 1tin coconut milk
- 1teaspoon salt
- 1tsp ginger
Serves 4-5
- 2 tablespoon olive oil
- 3onions chopped
- 2-3 green chilies
- 2 garlic cloves, finely chopped
- 1teaspoon cayenne pepper
- 1/4 teaspoon all spice
- 2 courgettes, cut into 1cm dice
- 1 red pepper, cored, deseeded and cut into 1 cm
- 2 tablespoons tomato purée
- 400g tin plum tomato, roughly chopped any stalky ends and skin removed
- 400g pinto beans
- Good handful of parsley
- Good handful of coriander, plus extra to serve
- Handful of oregano, finely chopped
- Sea salt and ground pepper
