Chickpea, Broccoli & Spinach Curry

A mild, creamy chickpea curry loaded with green vegetables. Keep it gentle for the kids or add chilli at the table.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 pack/tin chickpeas, drained and rinsed
  • 250g broccoli
  • Remaining baby spinach – approximately ½ bag
  • Remaining silverbeet – approximately ½ bunch

Pantry ingredients

  • 1 tbsp olive or coconut oil
  • 1 onion – optional pantry addition
  • 2 garlic cloves, crushed
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 400ml coconut milk
  • ½ cup water or vegetable stock
  • Salt and pepper
  • Cooked rice, to serve

  1. Cut the broccoli into small florets.
  2. Wash and roughly chop the silverbeet.
  3. Heat oil in a large saucepan over medium heat.
  4. If using onion, cook for 4–5 minutes until softened.
  5. Add garlic, curry powder, cumin and turmeric and cook for about 30 seconds until fragrant.
  6. Add chickpeas, coconut milk and water or stock.
  7. Bring to a gentle simmer and cook for 8–10 minutes.
  8. Add broccoli and simmer for another 5 minutes, or until just tender.
  9. Stir through the silverbeet and baby spinach.
  10. Cook for another 2–3 minutes, until the greens have wilted.
  11. Season to taste and serve with rice.

For children:Use a mild curry powder and serve yoghurt on the side.

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