Chickpea & Greens Coconut Curry

Serves: 4 | Cooking Time:

  • 1 tin chickpeas (400g)
  • Remaining 1/2 bunch silverbeet
  • Remaining baby spinach (60g)
  • 200g tomatoes
  • 2 garlic cloves
  • 100g red onion
  • 1 tbsp curry powder
  • 1 can coconut milk 

  1. Cook onion and garlic in oil.
  2. Add curry powder and cook 1 min.
  3. Add chopped tomatoes and simmer.
  4. Add coconut milk and chickpeas.
  5. Add chopped silverbeet and spinach.
  6. Simmer 10 mins.
  7. Serve with rice.

Go Back