Vegan Chickpea Curry with Coconut Milk and Spinach

About this recipe

A delicious, highly nourishing Indian vegan dish: creamy and full of plant protein.

The secret

Toast the curry powder, turmeric and ginger in oil first, then simmer the chickpeas in coconut milk so they soak up the flavour.

Serve it with

Serve with brown basmati rice or wholewheat naan, fresh coriander and a squeeze of lemon.