Joe Wicks' chickpea, tomato and spinach curry
We're getting healthy with some delicious veggie recipes from The Body Coach himself, Joe Wicks.
Ingredients1 tbsp coconut oil½ onion, finely choppedSalt and pepper2 tsp garlic–ginger paste½ tsp ground turmeric1 tsp garam masala2 tomatoes, roughly chopped1 x 400g tin of chickpeas2 handfuls of spinach leavesSqueeze of lemon juiceHandful of coriander leavesCoconut yoghurt, to serve – optional
Method1. Melt the coconut oil in a saucepan over a low heat. 2. Add in the onion, along with a pinch of salt. Cook for 6 minutes until soft. 3. Stir in the garlic–ginger paste, turmeric and garam masala. Cook for 1 minute, stirring until it smells fragrant.4. Turn up the heat, chuck in the tomatoes and the tin of chickpeas with all of their water. 5. Season with a good pinch of salt and pepper, then leave the curry to bubble away for 5 minutes.6. Add the spinach leaves. Once wilted, take the pan off the heat and squeeze in the lemon juice to taste. 7. Spoon into a bowl, stir through most of the coriander leaves, then top with the rest. 8. Serve with coconut yoghurt, if you like.
Recipe taken from Joe Wicks' 'Veggie Lean in 15' book.