Spinach & Chickpea Coconut Curry

A mild, creamy, deeply comforting curry. It’s packed with spinach and chickpeas, and the coconut milk makes it rich without being heavy. Serve with rice for a meal that tastes even better the next day.

Ingredients (Serves 6):

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp mild curry powder
• 1 tsp turmeric
• 2 x 400g tins of chickpeas, rinsed and drained
• 1 x 400ml tin of coconut milk
• 200ml vegetable stock
• 200g fresh spinach
• Juice of ½ lime
• Salt

Method:

1. Heat the coconut oil in a large pot. Cook the onion for 5 minutes. Add the garlic, ginger, curry powder, and turmeric. Cook for 1 minute.
2. Add the chickpeas, coconut milk, and stock. Simmer for 15–20 minutes.
3. Stir in the spinach and let it wilt. Squeeze in the lime juice and season with salt. Serve with rice or naan.

Why it’s gut‑friendly: Chickpeas are prebiotic. Spinach is packed with fibre and iron. Turmeric and ginger are anti‑inflammatory.

Freezing: Cool and portion into containers. Freeze for up to 3 months. The coconut milk may separate slightly on thawing—just stir it back together gently.