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Pepper, spinach and coconut curry
- Published: 10 Sep 15
- Updated: 18 Mar 24
A quick, low-calorie vegetarian curry recipe made with sweet peppers, spinach and fragrant coriander. We love the crispy kale sprinkled on top for added crunch!
![Pepper, spinach and coconut curry](https://www.deliciousmagazine.co.uk/wp-content/uploads/2015/09/spinach-coconut-curry-768x960.jpg)
See all of our vegetarian curries including our ever-popular sweet potato and chickpea recipe.
Ingredients
- Sunflower oil
- 2 red onions
- 2 green peppers
- 250g kale
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 tbsp tikka masala paste
- 400ml reduced-fat coconut milk
- 200g spinach
- ½ bunch chopped coriander
- Rice and lime wedges, to serve
Method
- Heat the oven to 220°C/200°C fan/gas 7. Heat a glug of sunflower oil in a large deep frying pan. Thinly slice the onions, deseed and chop the peppers, then fry for 10 minutes until softened and starting to colour.
- Spread the kale over 1-2 large baking sheets, drizzle over olive oil and the balsamic vinegar, then sprinkle a little sugar over. Roast for 3-4 minutes until crisp and sticky. Season with salt.
- Add the tikka masala paste to the pan with the veg in it and cook, stirring, for 2 minutes. Add coconut milk and spinach, stir and simmer for 3-4 minutes until the spinach has partially wilted. Stir in the coriander, then serve with the crispy kale, rice and, if you like, lime wedges.
- Recipe from August 2015 Issue
Nutrition
- Calories
- 272kcals
- Fat
- 19.4g (7.4g saturated)
- Protein
- 6.1g
- Carbohydrates
- 15.1g (12.7g sugars)
- Fibre
- 6.5g fibre
- Salt
- 0.7g
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