Chickpea & spinach curry with Oumph! Chunk

Nutritious, simple and packed full of flavour. We'll leave the spiciness flavour up to you - just add a lot or a little chilli powder (we like a lot!) 

Prep time:  15 mins
Cook time:  35 mins 

Nutritional information (per serving)

 kcal fat sats carbs sugars protein fibre
482 19g 7g 37g 4g 30g 22g



 Ingredients:  Method:

 - Oumph! Chunk 280g

 - 1 red onion – finely sliced

 - Spinach 200-240g

 - 2 cans of chick peas - drained

 - 1 can of tinned tomatoes

 - 1 can of reduced fat coconut milk

 - 2 tbsp of your favourite oil (we used olive)

 - 2 tbsp of curry paste (we blitzed our own using tomato puree, garlic, chilli, garam masala, turmeric, paprika, curry powder and  splash of oil, give us a shout if you want the recipe)

  1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.

  2. Add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.

  3. Drain and tip in the chickpeas, then cook for a further 5 minutes.

  4. Tip in the tinned tomatoes. Add 100ml of water and bring to the boil.

  5. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.

  6. Stir in the coconut milk and throw in Oumph! Chunk and cook for a further 7-8 minutes.

  7. Stir in the spinach until wilted.

  8. Serve and enjoy. We put some rice on the side and made it look pretty with some coriander 


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