For a super-healthy meal that ticks the taste boxes, look no further than this vegetarian recipe.
This nutritious meal idea is sourced from Deliciously Ella Quick & Easy: Plant-based Deliciousness by Ella Mills, photography by Nassima Rothacker. Published by Yellow Kite, priced £25.
Spinach and chickpea curry
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 250g spinach
- 1 × 400g tin of coconut milk
- 2.5cm piece of ginger, peeled and finely chopped
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tbsp medium curry powder
- 1 tbsp ground cumin
- 24 cherry tomatoes, sliced
- 2 × 400g tin of chickpeas, drained and rinsed
- ½ lemon
- 2 tbsp plain yogurt (we use a pure coconut yogurt)
- Pinch of chilli flakes (optional)
- Salt and pepper
- 300g rice of your choice
- Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, and let them cook on a medium heat for five to 10 mins, until the celery and onion have softened.
- In a separate pan, wilt 100g of spinach with a splash of boiling water. Once wilted, add half the coconut milk and use a hand blender to blitz the spinach, so that it’s smooth.
- Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin.
- Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper.
- Turn the heat up so that it starts bubbling, then turn down to a simmer. Simmer for 15-20 mins, adding the rest of the spinach for the final few minutes.
- Once the spinach has wilted, add a squeeze of lemon and the yogurt plus a sprinkling of chilli flakes, if you’re using them, and serve with rice of your choice.