Chicken, chickpea and spinach curry
25 min
Serves 2
7 plants
*estimate per serving
A mild curry made from scratch in 25 minutes.
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250g chicken breast strips
1 tin (400g) finely chopped tomatoes
1/2 tin (200g drained) chickpeas
100ml coconut milk
Other ingredients
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, crushed
3cm fresh ginger, grated
2 tsp curry spices (cumin, turmeric, garam masala)
2 handfuls (80g) spinach
1 small handful fresh coriander
2 wholemeal pittas, to serve
What to do
- 1
Melt the coconut oil in a big pan. Fry the onion for 5 minutes.
- 2
Add the garlic, ginger and spices. Stir for 1 minute.
- 3
Add the chicken. Cook for 3 minutes.
- 4
Add the tomatoes, chickpeas and coconut milk. Simmer for 10 minutes.
- 5
Stir in the spinach until it wilts. Check the chicken is cooked through.
- 6
Top with coriander. Serve with warm pitta.