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10-Min Chickpea, Spinach & Coconut Curry

10-Min Chickpea, Spinach & Coconut Curry

Rating
4.5rating out of 5

(2785 reviews from our customers)

Prep Time

10 min

Cuisine

Indian

This plant-based curry is a weeknight winner. With aromatic spices and pre-steamed rice, you'll shortcut your way to a rich, vegetable-packed curry in just 10 minutes. Sizzle, ding, done!

Prep Time

10 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Cherry-tomatoes
125g cherry tomatoes
nigella seeds 2
1 tsp nigella seeds
mango chutney
1 mango chutney pot (20g)
turmeric
1 tsp ground turmeric
mild-curry-powder
1 tbsp curry powder
Baby-spinach
120g baby leaf spinach
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Tomato-paste
1 tomato paste sachet (16g)
steamed brown rice
300g steamed brown basmati rice
FLECKED coconut cream 50g
50g solid coconut cream
Chickpeas
1 can of chickpeas (400g)
ginger paste sachet
1 ginger & garlic paste sachet (15g)
You Will Need
Microwave, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 125g cherry tomatoes
  • 1 tsp nigella seeds
  • 1 mango chutney pot (20g)
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 120g baby leaf spinach
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 300g steamed brown basmati rice
  • 50g solid coconut cream
  • 1 can of chickpeas (400g)
  • 1 ginger & garlic paste sachet (15g)
Typical Values per 100g per serving
Energy 610 kJ
146 kcal
2778 kJ
664 kcal
Fat
of which saturates
6.4 g
4.1 g
29.2 g
18.5 g
Carbohydrate
of which sugars
16 g
2.9 g
72.8 g
13.1 g
Fibre 3.9 g 17.7 g
Protein 4 g 18.3 g
Salt 0.76 g 3.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
125g cherry tomatoes
cherry tomatoes
1 tsp nigella seeds
nigella seeds
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 tsp ground turmeric
turmeric(100%)
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
120g baby leaf spinach
spinach
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 tomato paste sachet (16g)
tomatoes
300g steamed brown basmati rice
Water (61.33%), 100% brown basmati rice(36.67%), sunflower oil
50g solid coconut cream
coconut 100%
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
1 ginger & garlic paste sachet (15g)
Ginger and garlic puree (57%), sunflower oil, sugar, salt, water, acidity regulator (citric acid), firming agent (calcium chloride flakes), stabiliser (xanthan gum), preservative (potassium sorbate)
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Now, let's get started!

Boil a kettle

Drain and rinse the chickpeas

Chop the cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

3 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Once hot, add the garlic & ginger pastecurry powderground turmerictomato paste and drained chickpeas and cook for 1 min

Meanwhile, dissolve 1/2 [1] Knorr vegetable stock cube in 200ml [300ml] boiled water – this is your vegetable stock

4 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Add the chopped cherry tomatoes to the pan and cook for 1 min

Once the tomatoes have softened, add the vegetable stock to the pan and cook for 2 min further

5 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

6 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Put the spinach into a colander over the sink

Pour boiled water over the spinach until it's bright green and wilted

7 2286 - 10-Min Chickpea, Spinach & Coconut Curry

Remove the coconut cream from the sachet[s] and chop it roughly

Turn the heat down to low and stir through the chopped coconut cream and mango chutney

Add the wilted spinach, season with a pinch of salt and a generous grind of black pepper and give everything a good mix up – this is your chickpea, spinach & coconut curry

8

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Serve the chickpea, spinach & coconut curry over the steamed brown rice and garnish with the nigella seeds

Enjoy!

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