Pepper, spinach and coconut curry

Pepper, spinach and coconut curry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

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!

See all of our vegetarian curries including our ever-popular sweet potato and chickpea recipe.

Nutrition: per serving

Calories
272kcals
Fat
19.4g (7.4g saturated)
Protein
6.1g
Carbohydrates
15.1g (12.7g sugars)
Fibre
6.5g fibre
Salt
0.7g
Calories
272kcals
Fat
19.4g (7.4g saturated)
Protein
6.1g
Carbohydrates
15.1g (12.7g sugars)
Fibre
6.5g fibre
Salt
0.7g

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

  1. 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.
  2. 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.
  3. 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.

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