Chickpea, Spinach & Coconut Curry with Naan Breads
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Total: 20 mins
A mild, fragrant curry brimming with nutty chickpeas and tender baby leaf spinach bubbled in a creamy coconut milk sauce. Served with fluffy garlic and coriander naan breads on the side for scooping.
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756 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 1 tbsp mild curry powder
  • 400g tin of chickpeas
  • 200ml coconut milk
  • 2 garlic & coriander naans
  • 100g baby leaf spinach
From your kitchen
  • 1 tbsp olive, sunflower or coconut oil
  • Sea salt
You'll need
  • Medium pan with lid
  • Baking tray
Step by step this way
  • 1.

    Peel and finely chop the onion. Place a medium pan on a medium heat and add 1 tbsp oil and the onion. Season with a pinch of salt and fry, stirring often, for 5 mins till glossy and lightly browned.

  • 2.

    While the onion fries, peel and grate or finely chop the garlic and ginger. When the onion has cooked for 5 mins, add the garlic, ginger and 1 tbsp mild curry powder to the pan. Cook and stir for 2 mins.

  • 3.

    Tip the chickpeas into the pan with the liquid from their tin. Pour in the coconut milk. Stir to mix, pop a lid on the pan and bring to the boil.

  • 4.

    While the pan comes to the boil, heat your grill to high. Pop the naan breads on a baking tray and sprinkle over a little cold water. Slide the naans under the grill for 1-2 mins, turning halfway, till warmed through.

  • 5.

    Add the baby leaf spinach to the curry and fork it through to wilt it.

  • 6.

    Taste the curry and add a pinch of salt if you think it needs it. Spoon into a couple of bowls and serve the curry with the naan breads on the side.

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