Midweek meal: Stock up on goodness with this spinach and chickpea curry from Deliciously Ella

For a super-healthy meal that ticks the taste boxes, look no further than this vegetarian recipe.

This nutritious meal idea is sourced from Deliciously Ella Quick & Easy: Plant-based Deliciousness by Ella Mills, photography by Nassima Rothacker. Published by Yellow Kite, priced £25.

Spinach and chickpea curry

(Serves 4) 

Ingredients

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 250g spinach
• 1 × 400g tin of coconut milk
• 2.5cm piece of ginger, peeled and finely chopped
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 tbsp medium curry powder
• 1 tbsp ground cumin
• 24 cherry tomatoes, sliced
• 2 × 400g tin of chickpeas, drained and rinsed
• ½ lemon
• 2 tbsp plain yogurt (we use a pure coconut yogurt)
• Pinch of chilli flakes (optional)
• Salt and pepper
• 300g rice of your choice

Method

1. Put the coconut oil into a large saucepan with the onion, garlic and celery, and some salt and pepper, and let them cook on a medium heat for five to 10 mins, until the celery and onion have softened.
2. In a separate pan, wilt 100g of spinach with a splash of boiling water. Once wilted, add half the coconut milk and use a hand blender to blitz the spinach, so that it’s smooth.
3. Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin.
4. Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper.
5. Turn the heat up so that it starts bubbling, then turn down to a simmer. Simmer for 15-20 mins, adding the rest of the spinach for the final few minutes.
6. Once the spinach has wilted, add a squeeze of lemon and the yogurt plus a sprinkling of chilli flakes, if you’re using them, and serve with rice of your choice.