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Chickpea, Spring Green & Coconut Curry

Chickpea, Spring Green & Coconut Curry

By Kallo
A spicy treat with a little heat!  This speedy veggie curry can be on the table in a jiffy – perfect when you need to eat in a hurry! Why not try Kallo Very Low Salt stock cubes for a lower salt content meal.
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Time and servings

Total time
Servings
Cooking time

Ingredients

13 total
  • 1 kallo organic vegetable stock cube or pot, (dissolved in 300ml boiling water)
  • 6 shallots, (peeled and chopped)
  • 2 tbsp of vegetable oil
  • 400 ml of coconut milk
  • 2 tbsp of curry paste, (up to 3 tbsp to taste)
  • 480 g of cooked chickpeas, (drained)
  • 2 large heads of spring greens, (stalks discarded and finely sliced, can use dark green cabbage 250g prepared weight)
  • 200 g of cherry tomatoes, (cut in half)
  • 1 dash of salt and freshly ground black pepper
  • 2 cloves of garlic, (crushed)
  • 1 small handful of fresh coriander
  • 1 handful of lemon wedges
  • 2 portion of plain rice

Method

5 steps

  1. Step 1

    Heat the oil in a large saucepan and fry the shallots over a medium heat for around 5 minutes until they are softened and starting to colour a little.

  2. Step 2

    Add the garlic and fry for a further minute before pouring in the coconut milk and Kallo organic vegetable stock, stirring well to mix.

  3. Step 3

    Stir through the curry paste, and chickpeas. Bring to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.

  4. Step 4

    Add the greens and tomatoes, stirring well to coat them in the sauce. Re-cover with the lid and cook for a further 5-8 minutes, or until the greens are tender but with a little bite.

  5. Step 5

    Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment!