QUICK SPINACH + CHICKPEA CURRY
Quick, simple and yummy...yes please
You have no time and even less inclination as a new parent to cook. I hear you, writes Clio Wood from &Breathe Post Natal. Here's a fave supper that is quick, good for you, and if you don't think it's delicious, you're more sleep-deprived than I thought. This is the simplest and yummiest curry you'll ever make! And the spinach is great for iron, the chickpeas for zinc and substance, and the coconut oil and milk for healthy fats. The spice gets your digestion going too, which will help your body get through that packet of biscuits you needed in the wee hours of the morning too.
- 2 x 400g tins of chickpeas
- 250g frozen leaf spinach
- 1 x 400g tin of coconut milk
- 1 x medium onion
- 1 tbsp curry paste (your choice, we like Massaman)
- 1 cup of vegetable or chicken stock (optional)
- 1 x lime
- Fish sauce to taste
- Olive or coconut oil
Heat oil in a pan or wok, slice the onion and fry off in the pan with the curry paste for a few minutes to release the flavours. Add frozen spinach and turn heat down to medium, once the spinach has started to come apart, add the tin of coconut milk, leave to cook. If you like more saucey consistency, add the stock here.
Once spinach is fully soft, add the chick peas, they'll need a few minutes to warm through. Add fish sauce to taste (usually about a tablespoon of fish sauce works well) and stir. Take off heat, squeeze a quarter of lime over once served and enjoy!
:: Clio Wood runs &Breathe Post-Natal Retreats