Creamy Coconut, Kale, Spinach and Chickpea Curry

Servings: Serves: 4

Nutritional Information:

Per serving (212g)

Calories 335, Fat 20g, Saturates 11g, Carbohydrate 32g, Sugars 5.8g, Fibre 8g, Protein 12g, Salt 1.3g




Add the oil to a saucepan over a medium heat, then add the cumin seeds, onion, ginger and garlic and cook for 3-4 minutes. Then add the garam masala and turmeric and cook for a further 1-2 minutes. Next add the tomato puree, cashews, vegetable stock and coconut milk and bring to the boil.


Once boiling, add the kale and spinach and cook for 2-3 minutes until the kale is cooked. Then transfer the contents of the pan to a blender and blend until smooth. Once the mixture is fully blended, transfer it back to the saucepan and add the chickpeas. Cook for a further 1-2 minutes.


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