A firm favourite, packed with flavour and nutrients, this Vegan Chickpea, Courgette and Spinach curry is fantastic for the colder months. Not only is it easy to make but it’s also super delicious and is a great one to cook in batches for the freezer!
Chickpea, Courgette and Spinach Curry – Holly White
3 tablespoons of Frontier Foods coconut oil
1 white or red onion, finely chopped
4 large cloves of crushed garlic
3 tablespoons of grated ginger
2 tablespoons of curry powder
1 teaspoon smoked paprika
1 tablespoon of Tamari
1 can of chickpeas, drained and rinsed
I large handful of chopped kale with the rib removed, you can also substitute extra spinach.
2 large handfuls of washed baby spinach
2 courgettes chopped into half moon shapes.
1 vegan stock cube dissolved in 200ml water
1 can of Frontier Foods Full Fat coconut milk
1 tablespoon of Jakemans Organic maple syrup
To serve -Fresh coriander, lime wedges and toasted cashews.
In a pan, heat your coconut oil and lightly fry the courgette, onion and garlic for 4-5 minutes before adding the spices, ginger and curry powder.
Add the chickpeas and stock and bring to a boil before reducing the heat and allowing to simmer for 10-15 minutes.
Stir in the coconut milk, the spinach and maple syrup and season to taste.
Serve piping hot over brown rice topped with fresh coriander, a wedge of lime and toasted cashews.
Recipe from Vegan-ish by Holly White.
Holly White transitioned to a vegan diet over 7 years ago and is passionate about showing how tasty and easy it can be to eat in a plant-based way. Certified in plant-based nutrition from Cornell University Holly has trained with some of the best vegan chefs around the world.