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

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