Creamy Coconut Chickpea Curry
- Prep
- 5m
- Cook
- 20m
- Total
- 25m
Ingredients
For 4
- 400 ml Reduced-fat coconut milk, or full-fat if preferred
- 300 g Silken tofu
- 50 g Fresh baby spinach
- 15 g Fresh basil leaves
- 4 tbsp Nutritional yeast
- 1 Lemon, zest and juice
- 1 tbsp Soy sauce
- 1 tbsp White miso paste
- 1 White onion, large, finely chopped
- 5 Garlic cloves, minced
- 1 Ginger, thumb piece, minced (about 1 tbsp)
- 1 1/2 tbsp Mild curry powder
- 1 1/2 tbsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Chilli flakes, adjust to taste
- 1/2 tsp Ground black pepper
- 2 Courgettes/zucchini, small, chopped
- 330 g Sweet corn kernels, drained
- 600 g Cooked chickpeas
- — Extra virgin olive oil
- — Salt
- 1 dollop Unsweetened soy yogurt, optional
- — Cooked rice
Method
Notes
🌱 Plant Points: 9.5
🌾 For a GF option, swap soy sauce for tamari and ensure all other ingredients are certified GF.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 serve with plant based cream instead of soy yogurt
💡 Nutritional values are approximate and calculated per serving. Doesn't include rice and yogurt topping.
Nutrition
Approximate, per serving.
| Calories | 440 kcal |
| Fat | 17 g |
| Carbohydrates | 49 g |
| Fibre | 13 g |
| Protein | 23 g |