Plant-based· VG · GF · DF

Mild Chickpea & Spinach Curry

Name: Mild Chickpea & Spinach Curry
Prep time: 13 min
Cook time: 32 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 tin (240g drained) chickpeas, rinsed well; 250g sweet potato, 1cm dice; 250g carrot, grated; 250g frozen leaf spinach; 300ml light coconut milk; 40g spring onions, sliced; 15g fresh ginger; 15g (1 tbsp) ground linseed; 15ml rapeseed oil; 2 cloves garlic, crushed; 8g (2 tsp) maple syrup; 12g garam masala, cumin, coriander, turmeric; 1 cube stock cube; 150ml water

Chickpeas, sweet potato and spinach in a mild, light coconut sauce built on carrot instead of tomato.

makes 19 blocks, about 19p each

Jump to recipe

BatchJoy

batchjoy.com/recipes/mild-chickpea-and-spinach-curry/

Illustration of a bowl of Mild Chickpea & Spinach Curry

Time: 45 min13 min prep · 32 min cook
Makes: 19 blocks
Cost per blockPer block: 19p
Calories per blockCalories: 65 kcal
Fibre per blockFibre: 2.3g

You’ll need

Batch size

blocks

1 tin (240g drained)chickpeas, rinsed well
250gsweet potato, 1cm dice
250gcarrot, grated
250gfrozen leaf spinach
300mllight coconut milk
40gspring onions, sliced
15gfresh ginger
15g (1 tbsp)ground linseed
15mlrapeseed oil
2 clovesgarlic, crushed
8g (2 tsp)maple syrup
12ggaram masala, cumin, coriander, turmeric
1 cubestock cube
150mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice · A warm chapati · Over a jacket potato

Method

Step 1: Soften the carrot in the oil for 8 minutes. Add the garlic, ginger and spices for 1 minute.
Step 2: Add the sweet potato, coconut milk, stock and maple syrup. Simmer 15 minutes until the potato is tender.
Step 3: Add the chickpeas and spinach from frozen and simmer 8 minutes, crushing a few chickpeas to thicken.
Step 4: Off the heat, stir in the spring onions and linseed.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	65	2g	7.7g	2.7g	2.3g	0.27g
Per 3 blocks	195	6g	23.1g	8.1g	6.9g	0.81g

Cook’s notes

One tin across 18 or so blocks keeps each meal to a gentle portion of chickpeas.
Rinse the chickpeas well under the tap.
Add a little lactose-free yoghurt when serving.

Serve it

Basmati rice · A warm chapati · Over a jacket potato.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 195 kcal and 6g protein before rice, bread or potatoes.

Mild Chickpea & Spinach Curry questions

What does the ground linseed do?

Linseed absorbs liquid, so stirring it in off the heat thickens the sauce slightly and gives it body. If you don't have any, leave it out and crush a few more chickpeas instead.

Can I use fresh spinach?

Fresh spinach works, but it wilts down a lot, so you need a much larger pile. Add it a handful at a time in step 3, stirring each lot until it collapses.

Can I swap the maple syrup?

A teaspoon or two of sugar does the same job of rounding off the spices. You can also leave it out, as the carrot and sweet potato already add some sweetness.