Chickpea and spinach curry
Adding yoghurt to the curry sauce gives it a tasty tang and a wonderfully creamy texture. Try serving this nourishing vegetarian curry recipe with brown rice and extra natural yoghurt for a healthy weeknight meal.
Watch the video then find the full recipe below.
Serves 4. Hands-on time 10 min, simmering time 30 min
- 1 tbsp coconut oil
- 1 onion, thinly sliced
- 1tbsp garam masala
- 1 tbsp cumin seeds
- 2 tbsp ginger garlic paste (from the international section of large supermarkets)
- 1/2 butternut squash (about 500g), cut into 5cm chunks
- 200ml vegetable stock
- 2x 400g tins chickpeas, drained and rinsed
- 4 plum tomatoes, cut into quarters
- 1 tbsp mango chutney
- 125g baby leaf spinach
- 150g Skyr natural
- Steamed basmati rice and popadums to serve
- Melt the coconut oil in a large casserole pot, fry the onion with a good pinch of salt for 5-8 minutes until softened. Add the spices, ginger garlic paste and the squash and cook for a couple of minutes, then pour over the stock, cover and cook for 20 minutes until the squash is just tender.
- Stir in the chickpeas, tomatoes and mango chutney and cook for a further 10 minutes uncovered. Remove from the heat add the spinach, replace the lid and leave to stand for 5 minutes. Spoon in 100g Skyr natural and give the curry a good stir, serve with rice and popadums and top with a dollop of the remaining Skyr natural.