Coconut chickpea curry recipe

  • Serves 4
  • 5mins to prepare and 30mins to cook
  • 685 calories / serving
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Heat butter over a low heat, add the onion, garlic and chilli and cook for 10 minutes until everything is browned. Add the dry spices and cashews, and cook for a further few minutes.

Turn the heat down and add the coconut milk, chickpeas and defrosted spinach. Cook, stirring constantly, for another 10 minutes. Season, stir in the coriander, and serve with naan and rice.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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  • Ingredients

  • 3tbsp butter
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 dried chilli, chopped
  • 1tbsp garam masala
  • 1tsp ground ginger
  • 100g cashew nuts
  • 400ml coconut milk
  • 800g chickpeas, drained and rinsed
  • 500g frozen spinach, defrosted
  • 100g coriander, leaves and stems, coarsely chopped
  • naan, to serve
  • Energy 2860kj 685kcal 34%
  • Fat 46g 66%
  • Saturates 24g 119%
  • Sugars 8g 9%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 45.8g Protein 25.1g Fibre 14.3g


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