Chickpea & Spinach Curry

Serves 4




  • 1 tbsp olive oil or coconut oil

  • 2 red onions, sliced

  • 1 mild red chilli, deseeded and finely chopped

  • 1 tbsp mild or medium curry powder, or Madras spice blend

  • 150ml hot vegetable stock

  • 500ml coconut milk

  • 1/4 head of cauliflower, chopped into small chunks

  • 2 x 410g cans chickpeas, drained and rinsed

  • 1 tsp sea salt

  • 200g baby leaf spinach, chopped

  • 75g cooked quinoa, or a salad of diced cucumber, tomatoes and red onion, to serve



  1. Heat 2 tsp of the oil in a frying pan. Add the onions and saute over a low heat for 3-4 minutes until softened.

  2. Add the chilli and curry powder and cook for 1 minute.

  3. Stir in the vegetable stock, coconut milk, cauliflower and chickpeas. Simmer for 15 minutes to reduce the sauce and allow the flavours to combine.

  4. Season with salt. Add the spinach, stir and cook gently for 2 minutes or until warmed through.