Chickpea, Courgette and Spinach Curry*

Coming into the colder months I turn to warming curries and casserole style dishes. Full of nourishment and flavour this chickpea, courgette and Spinach curry is a firm favourite.

The warming spices blended with the creamy Frontier Foods Coconut Milk make is so satisfying. Whether cooking for a family or batch cooking for the freezer I know you will love this.

Frontier Foods products are available in Tesco, Dunnes Stores, Fresh Supermarkets and Super Valu Nationwide.

• 3 tablespoons of Frontier Foods coconut oil

• 1 white or red onion, finely chopped

• 4 large cloves of crushed garlic

• 3 tablespoons of grated ginger

• 2 tablespoons of curry powder

• 1 teaspoon smoked paprika

• 1 tablespoon of Tamari

• 1 can of chickpeas, drained and rinsed

• I large handful of chopped kale with the rib removed, you can also substitute extra spinach.

• 2 large handfuls of washed baby spinach

• 2 courgettes chopped into half moon shapes.

• 1 vegan stock cube dissolved in 200ml water

• 1 can of Frontier Foods Full Fat coconut milk

• 1 tablespoon of Jakemans Organic maple syrup
  
  To serve -Fresh coriander, lime wedges and toasted cashews.
  
  In a pan heat your coconut oil and lightly fry the courgette, onion and garlic for 4-5 minutes before adding the spices, ginger and curry powder.
  Add the chickpeas and stock and bring to a boil before reducing the heat and allowing to simmer for 10-15 minutes.
  Stir in the coconut milk, the spinach and maple syrup and season to taste.
  
  Serve piping hot over brown rice topped with fresh coriander, a wedge of lime and toasted cashews.

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.