Spinach, chickpea and coconut curry recipe | Sainsbury`s Magazine

Spinach, chickpea and coconut curry recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Using a mixture of tinned and fresh ingredients, this plant-based curry counts towards your 5-a-day.

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Ingredients

  • 140g spinach
  • ½ x 400g tin coconut milk
  • 1 tbsp coconut oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 15g piece fresh ginger, peeled and grated
  • 30g mild curry paste
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin Taste the Difference cherry tomatoes
  • 2 tbsp dairy-free coconut yogurt
  • warmed flatbreads, to serve

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