Pepper, spinach and coconut curry

Name: Pepper, spinach and coconut curry
Cook time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
August 2015

Easy
August 2015

Serves 4
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.

Vegan
Vegetarian

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

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

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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

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.

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.

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