Spinach & coconut curry

Creamy and flavourful dinner to warm up your evening

Bon appetit!




Vegan, Quick meal, Dinner, Vegetarian

Prep time

Cooking time





1. In a dry frying pan, put in the cumin and coriander seeds and fry for 3-5 minutes on high heat until the cumin seeds start to pop, stir regularly. Peel the garlic and ginger.

2. To make the paste, blend together the garlic, ginger, chilli, the stalks from the fresh coriander, garam masala, smoked paprika, salt, tomato puree, the toasted cumin and coriander seeds as well as the tin of chopped tomatoes in a blender until smooth.

3. Chop the onion into small slices, cut the pepper into small pieces and fry on high heat until it starts to brown, for about 5 mins. Drain and rinse the chickpeas and beans. Add the beans & chickpeas, coconut milk and paste and bring to the boil, reduce heat and leave simmer for 5 mins. Add the spinach, lime juice.

4. Garnish with cashew nuts and chilli flakes and enjoy!