Chickpea & Spinach Curry

Serves 4

1 tbsp coconut oil
2 red onions – sliced
1/2 head of broccoli – chopped into florets
1 mild red chilli – deseeded & finely chopped
1 tbsp mild or medium curry powder
150ml hot vegetable stock
500ml coconut milk
2 x 400g cans chickpeas – drained & rinsed
200g baby leaf spinach – chopped
1 tsp sea salt


Method

1. Heat half the oil in a large pan, add the onions & sweat for 3-4 minutes to soften.
2. Add the chilli & curry powder & cook for a further minute.
3. Stir in the stock, coconut milk, broccoli & chickpeas & simmer for 15 minutes to reduce the sauce & combine the flavours.
4. Season with the salt & taste to check.
5. A couple of minutes before you want to serve, stir in the spinach & let it warm through & wilt a little.
6. Serve with cauliflower rice or some quinoa. A salad of diced cucumber, tomatoes & red onion makes a lovely accompaniment.