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We love to serve this speedy 15 curry with cooked rice or bread. It’s a delicious dish which is ideal for midweek meals!

📚 did you know we also have a new cookbook? EASY is out now and is packed with 100 QUICK + EASY plant-based recipes - check out the link in our bio to get your copy!

Serves 3

🌱 180g (6.3oz) baby spinach
🌱 1 handful of fresh coriander
🌱 150g (5.3oz) silken tofu
🌱 2 tbsp mango chutney, plus extra for serving
🌱 coconut oil
🌱 1 tsp cumin seeds
🌱 1 red chilli
🌱 4 garlic cloves, peeled + finely chopped
🌱 1 thumb of fresh ginger, peeled + finely chopped
🌱 1 tsp turmeric
🌱 1 tsp garam masala
🌱 1/2 tsp ground cinnamon
🌱 2 x 400g (14oz) tins of chickpeas, drained
🌱 1/2 lemon, juice only
🌱 salt
🌱 optional: vegan yoghurt, nigella seeds and bread or cooked rice

Fill a large mixing bowl halfway up with hot water. Submerge the spinach in the hot water and leave to blanch for 2 mins. Drain the spinach over a sink using a colander or a sieve, then rinse the spinach with cold water until it’s cool to the touch.

Transfer the spinach to a blender. Remove and discard any large stalks from the coriander, then add the coriander to the blender with the tofu and chutney. Blend until smooth.

Add 2 tbsp of coconut oil to a large pan on a medium heat. Add the cumin seeds and fry for a minute (don’t burn the cumin seeds, otherwise the sauce will taste bitter).

Chop half of the red chilli, then add it to the pan with the garlic, ginger, turmeric, garam masala and cinnamon. Cook for 2-3 mins.

Lower the heat, add the chickpeas and green sauce. Add a few tbsp of water to the blender and shake to collect more sauce, then pour the water into the pan followed by the lemon juice and a pinch of salt. Stir, then heat the sauce through for 3-4 mins to let the flavours mingle.

Slice the remaining half of chilli into rings. We love to serve with bread or cooked rice and top with yoghurt, the sliced chilli and nigella seeds, along with some more mango c