A super quick, nutritious and easy meal to fling together, under 25 minutes to make!
Serve with a wholemeal pitta or brown rice.
Coconut Curried Chickpeas, Spinach and Mushrooms
1 tsp olive oil
4 chicken breasts chopped into small slices **Just leave the chicken out for a veggie version.
1 onion chopped
10 mushrooms chopped
3 big handfuls of spinach chopped
1tbsp madras curry paste – more if you like it hot
1 can light coconut milk
100ml of hot veg stock – add more or less depending on consistency, you might not need any depending on what your coconut milk is like.
2 tins of chickpeas drained and rinsed
2tbsp fresh coriander
- put the oil in a pan and cook the onions and chicken for 3 mins, stir in the curry paste and cook for a further 6-7 minutes or until chicken is cooked through.
- add the mushrooms and coco milk and stir, cook for another 2-3 mins, add the stock if needed.
- add the spinach and chickpeas cook for another 10 minutes. stir in the coriander and serve with brown rice or a wholemeal pitta.