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    Home » Recipes » Dinner

    Published: Dec 29, 2022 · Modified: Aug 2, 2023 by James Wythe · This post may contain affiliate links

    10 Minute Chickpea And Spinach Curry

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    Jump to Recipe Print Recipe
    curry served in a bowl on a white marble background
    curry cooked in a blue non stick pan on a marble background

    Introducing the quickest curry you’ll ever make….10 minute Chickpea and Spinach Curry! This simple and tasty Chickpea and Spinach Curry can be made using just one pot in under 10 minutes and costs roughly £1 per portion, what’s not to love?

    chickpea curry topped with fresh lime wedges and freshly chopped coriander in large pan.

    Recipe Difficulty – Easy

    Jump to:
    • Why this recipe works
    • Ingredients to make 10 Minute Chickpea and Spinach Curry
    • Substitutions
    • Variations
    • How to make 10 Minute Chickpea and Spinach Curry
    • Leftovers
    • Recipe FAQs
    • Recipe
    • Reviews

    Why this recipe works

    One-pot cooking is my favourite type of dinners. Minimal effort, delicious and not much washing up! Trust me, once you’ve tried this recipe, you’ll be making it time and time again!

    This is the perfect dish for when you don’t have much time and fancy something comforting, especially during these colder months! You will be surprised how much flavour this packs in from cooking for such little time. The more you make this curry the quicker you will become. I definitely think it can be made in under 10 minutes quite easily once you have made it a couple of times, give it a try!

    As my 10 Minute Peanut Butter Curry was so popular, I wanted to create another recipe with different flavours, that was equally as delicious but could also be made when time is limited! Served with my Best Gluten Free Naan Bread, Quinoa or brown rice and topped with some freshly chopped coriander, I can guarantee this recipe will be on a weekly rotation in your household!

    Ingredients to make 10 Minute Chickpea and Spinach Curry

    Ingredients to make chickpea curry laid on white marble background.
    • Garlic – adding garlic offers a gentle spice and adds more flavour.
    • Onion – I’ve used a white onion in this recipe, however you could use a red onion if you preferred.
    • Paprika – this spice provides a round, woody, smokey flavour that really takes this 10 Minute Chickpea & Spinach Curry to the next level!
    • Cayenne Pepper – add depth, body and a gentle spice to the curry.
    • Ground Coriander – a fresh tasting spice, that is floral and citrusy.
    • Chilli Flakes – these provide a subtle, yet gentle heat to the Spinach and Chickpea Curry.
    • Tomato Puree – this adds flavour, depth and body to the chickpea curry.
    • Chickpeas – A great source of plant-based protein and adds some texture. If you have a tin spare then try making my Chickpea Tuna Salad.
    • Vegetable Stock – adds to the general flavour as well as adding body and depth to the recipe.
    • Coconut Milk – adds creaminess to the curry and pairs well with the other flavours. It also adds an extra subtle nutty flavour to the Chickpea and Spinach Curry without it being too overbearing.
    • Ground Almonds – these thicken the sauce and add depth of flavour at the same time. I also use ground almonds in my Peanut Butter Granola recipe to help it bind.
    • Spinach – this adds some greenery and extra nutrition. Alternatively, kale would work nicely too!

    See recipe card for full information on ingredients and quantities.

    Substitutions

    • Onion – I have used a white onion in this recipe, however a red onion would work equally as well.
    • Chickpeas – you could substitute for any other white bean e.g. cannellini beans.
    • Spinach – you could substitute for another leafy green vegetable such as kale or spring greens.
    • Spices – if you are missing a spice or don’t like one of the spices used in this recipe, you can leave it out. Although it will impact its taste ever so slightly, the flavours from the other ingredients will still make this 10 min chickpea and spinach curry taste delicious! You could also opt to using curry powder.
    • Ground Almonds – if you don’t have any ground almonds or are nut free then you could just leave it out and have a slightly runnier texture curry.

    Variations

    • Kid-friendly – this is a family friendly recipe that is mild so I am sure most children will enjoy it! However, if you have a child that is particularly sensitive to spice then feel free to remove or reduce the quantities of cayenne pepper and chilli flakes. Check out this delicious 10 Minute Creamy Tomato Soup recipe that may be better suited for children.
    • Deluxe – this is a delicious recipe that requires minimal effort if you have dinner guests. To make this recipe look really impressive – serve with fresh limes wedges, freshly topped coriander and my super duper easy – Best Gluten Free Naan Bread, brown rice or Quinoa. You could even end the night with this delicious Vegan Chocolate Tart (which also only requires 10 minute prep time!)
    • Spicy – This is a mild recipe for all to enjoy. If you prefer spice, then feel free to up the quantities of cayenne pepper and chilli flakes, you could even add some freshly chopped chillis on top. Alternatively, if you don’t like spice, you can reduce or remove both of these ingredients.

    How to make 10 Minute Chickpea and Spinach Curry

    onions being fried in large frying pan with wooden spoon. Pan is on white marble background.

    Step 1: Firstly, dice the onion and crush the garlic. Add to a pot with oil over a medium heat for a few minutes until the onion softens.

    Onions being fried with spices and tomato puree on white marble background.

    Step 2: Now add all the spices, tomato puree and stir.

    overhead shot of chickpea curry with wooden spoon in large frying pan. Pan is on white marble background.

    Step 3: Add the drained chickpeas, coconut milk, vegetable stock, ground almonds and cook on a medium/high heat for 5 minutes making sure to stir.

    overhead shot of chickpea curry with wooden spoon in large frying pan. Pan is on white marble background.

    Step 4: Finally, take off the heat and stir through the spinach until it wilts.

    Leftovers

    This is the perfect recipe to make for meal prepping. You can store leftovers in the fridge in an airtight container for up to 2 days. You can also freeze this recipe so you have a healthy meal for another time. If freezing, allow the Chickpea & Spinach Curry to fully defrost before re-heating on a low heat until piping hot!

    Recipe FAQs

    Can I make this curry nut free?

    Yes, leave out the ground almonds for a slightly runnier curry. You could also leave out the stock so that it’s not so runny.

    Can you freeze this chickpea curry?

    Yes absolutely, this recipe can be frozen ahead for a healthy meal another time. If freezing, allow the Chickpea and Spinach Curry to full defrost before re-heating on a low heat until piping hot!

    Could I use another type of bean if I don’t have any chickpeas?

    Certainty! Feel free to substitute the chickpea with any other type of white bean e.g. cannelloni beans!

    Is this recipe spicy?

    No this recipe is mild for all to enjoy. However if you are particularly sensitive to spice, feel free to remove or reduce the quantity of cayenne pepper and chilli flakes. Alternatively, if you like spice you can increase these quantities or top with freshly topped chillis.

    chickpea curry in beige bowl with brown rice and fresh lime wedge.

    YOU MIGHT ALSO LIKE…

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      10 Minute Creamy Tomato Soup
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      10 Minute Peanut Butter Curry
    • Chickpea curry with rice in a shallow white bowl.
      Slow Cooker Chickpea Curry
    • Butternut Squash and Chickpea curry in a bowl with lime
      Butternut Squash and Chickpea Curry

    Tried this 10 Minute Chickpea & Spinach Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    chickpea curry topped with fresh lime wedges and freshly chopped coriander in large pan.

    10 Minute Chickpea & Spinach Curry

    This simple and tasty Chickpea & Spinach Curry can be made using just one pot in under 10 minutes and costs roughly £1 per portion, what't not to love?
    4.62 from 142 votes
    Save for laterSaved!
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: British
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 2 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 people
    Calories: 480kcal
    Author: James Wythe
    Cost: £4.65

    Equipment

    • large pot
    • Knife
    • Chopping Board

    Ingredients

    • 2 tablespoon olive oil or coconut oil
    • 3 garlic cloves crushed
    • 1 onion roughly diced
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground coriander
    • Pinch of chilli flakes
    • 2 tablespoon tomato puree
    • 2 cans chickpeas drained
    • 1 veg stock cube/pot
    • 200 ml water
    • 1 can coconut milk
    • 60 g ground almonds
    • 200 g spinach
    Metric – US Customary

    Instructions

    • Firstly, dice the onion and crush the garlic. Add to a pot with oil over a medium heat for a few minutes until the onion softens
    • Now add all the spices, tomato puree and stir
    • Add the drained chickpeas, coconut milk, vegetable stock, ground almonds and cook on a medium/high heat for 5 minutes making sure to stir
    • Finally, take off the heat and stir through the spinach until it wilts

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
     
    Substitutions & Variations: I have included a list of these in the post above.
     
    To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
     
    To Freeze: Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
     
    Tip 1: The ground almonds are used to help thicken and add flavour to the curry but you could leave out the ground almonds for a slightly runnier curry. You could also leave out the stock so that it’s not so runny. 
     
    Tip 2: If you prefer a spicy curry then double the quantities.
     
    Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

    Nutrition

    Calories: 480kcal | Carbohydrates: 23g | Protein: 15g | Fat: 33g | Saturated Fat: 2g | Fiber: 12g | Sugar: 5g

    Please note that Nutrition information is a rough estimate

    Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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    Share it with your friends!

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      Recipe Rating




    1. Jenny says

      November 26, 2023 at 12:53 pm

      5 stars
      Another great, easy recipe. Even the kids love it!
      Thanks James

      Reply
      • James Wythe says

        November 27, 2023 at 1:28 pm

        Thank you Jenny 🙂

        Reply
    2. Angela says

      April 14, 2023 at 3:21 am

      I am so happy with this recipe! I love it and even better, my 12 year old picky eater loves it. I love only had mushroom broth and didn’t have coriander, so I subbed cumin. I added a little swiss chard too. I am excited to try more of your recipes soon. Thank you for providing easy gf and df meals!

      Reply
    3. Emma Carr says

      April 10, 2023 at 9:33 pm

      Can you used reduced fat coconut milk in this recipe? Thanks

      Reply
      • James Wythe says

        April 11, 2023 at 11:55 am

        Hey Emma, yes you can 🙂 enjoy!

        Reply
    4. Melissa says

      February 24, 2023 at 12:42 am

      5 stars
      Hard to believe something so gray tasting was so quick and easy!

      Reply
    5. Hilary says

      February 22, 2023 at 12:47 am

      5 stars
      We do not need to eat gluten free or dairy free food, but I purchased your book as the recipes,simplicity of produce used and short cooking times suit our lifestyle (both retired after 55 years of working) Chickpea curry with spinach has become a firm favourite. Super easy,kind to the pocket and very tasty.We eat it with your naan bread which is quick and easy to make. I have experimented by adding different spices and herbs to the naan bread.Well done for writing such an excellent book.

      Reply
    6. Heather says

      January 25, 2023 at 2:14 pm

      5 stars
      There are 2 of us so made the full recipe and put half in fridge for following day. We are big eaters and there was plenty. Very easy to do and very tasty. Not vegetarian but a real surprise on flavour. Will certainly make again.

      Reply
    7. Ruth says

      January 15, 2023 at 7:46 pm

      5 stars
      Lush. Made this tonight as we needed a quick meal after plans with friends fell through. It is especially all my store cupboard staples so easily thrown together.
      Everyone love dit and I added a little more chilli to give it a kick.
      A fantastic meal on its own and filling even without rice.

      Reply
    8. Jan says

      January 14, 2023 at 6:40 pm

      Could almond flour be used instead of ground almonds?.. it is basically just ground almonds anyways.

      Reply
      • James Wythe says

        January 16, 2023 at 11:02 am

        Hey Jan, that should do the job!

        Reply
    9. Linz3 says

      January 10, 2023 at 8:42 am

      5 stars
      I don’t cook as I’m rubbish at it and don’t enjoy it. Luckily the husband does the cooking in our house. However, I was tempted to try this recipe as it looks so easy and thought even I could do it. And it was! Not only that, it was delicious and healthy and the family loved it. I had all the ingredients already in so it was a cheap meal and I have leftovers for today. Will definitely be trying the other recipes! Highly recommend

      Reply
      • James Wythe says

        January 10, 2023 at 2:55 pm

        Thank you Linzie 🙂 glad you enjoyed it!

        Reply
    10. Sharon says

      January 03, 2023 at 7:46 pm

      4 stars
      Thoroughly enjoyed it

      Reply
    11. Jenny says

      January 03, 2023 at 2:04 pm

      Could I use almond meal instead of ground almonds?

      Reply
      • James Wythe says

        January 04, 2023 at 10:40 am

        yes 🙂 enjoy!

        Reply
        • Hilary says

          January 10, 2023 at 2:16 am

          5 stars
          Yummy.So pleased I purchased your book.We are not gluten or dairy intolerant,just think your recipes are what we want,quick,easy to obtain ingredients.Reduce meat consumption in our diet. Spinach and ricotta pasta next week. Had to order the nutritional yeast which is not something we have used before.

          Reply
          • James Wythe says

            January 10, 2023 at 2:54 pm

            Thanks so much for the support Hilary 🙂

            Reply
    12. Khistina leetham says

      October 20, 2022 at 6:05 pm

      5 stars
      Just made this for my dinner. It was delicious. Will definitely make it again very soon. Thank you

      Reply
    13. Patrycja says

      August 23, 2022 at 5:45 pm

      Hi, is there the way to replace coconut milk? I am unfortunately allergic !

      Reply
      • Monica says

        January 03, 2023 at 7:14 pm

        I substitute with plain yogurt. It’s delicious.

        Reply
    14. Carly says

      February 02, 2021 at 6:29 pm

      So delicious and quick to make (even with my 3 year old helping!). I’m allergic to coconut so used Alpro single cream instead and it still turned out perfectly.

      Reply
    15. Nicola says

      December 16, 2020 at 7:26 pm

      5 stars
      Love this recipe! Have made it about 10 times. This is my go to speedy meal for dinner. Often I add cauliflower which is delicious and sometimes if I don’t have coconut milk I substitute for canned tomatoes which works really well. Thank you!

      Reply
    16. Vee says

      December 12, 2020 at 10:49 am

      Delicious! I was sceptical at first about the cooking time (???!!) but it turned out just fine! I used frozen spinach and it was delicious, so I can only imagine what it’s like with fresh. Thanks James. I suspect this will be a firm favourite.

      Reply
      • James Wythe says

        December 14, 2020 at 9:02 am

        Thanks Vee 🙂 so pleased you enjoyed!

        Reply
    17. Cat says

      November 07, 2020 at 8:11 pm

      5 stars
      This was so tasty and really easy to make! I didn’t have cayenne pepper so I left it out, and I added 1/2 tsp of curry powder. I also didn’t have any spinach, so I served it alongside some green beans. My husband was really impressed with the flavour and didn’t mind not having any meat.

      Reply
    18. Carol says

      November 06, 2020 at 7:55 pm

      5 stars
      We have made this numerous times and delicious every time

      Reply
    19. Hatty says

      July 15, 2020 at 11:30 am

      This recipe looks amazing! I am allergic to coconut, what do you think I could use instead, if anything? Thank you so much!

      Reply
      • James says

        July 16, 2020 at 9:00 am

        Hey Hatty, you could do a mixture of soya cream and water? Coconut milk is really hard to replace in curries 🙁

        Reply
    20. Alex says

      June 30, 2020 at 7:16 pm

      5 stars
      We love this recipe! Fast, tasty and healthy … what more could you want?!

      Reply
      • James says

        July 01, 2020 at 9:05 am

        Thanks for the great feedback Alex 🙂

        Reply
    21. Rebecca says

      May 30, 2020 at 9:12 am

      5 stars
      Hi
      This is my favourite meal. Love it. Love it.
      I sometimes add cauliflower and or mushrooms.
      Actually I say “I” but my husband does the cooking since I became ill. He was definitely no cook but has been able to follow James recipes and cook delicious meals. James has discovered how to achieve tasty, healthy food with a short prep time.
      Genius!!!

      Reply
    22. Caroline says

      May 01, 2020 at 3:13 pm

      5 stars
      Followed to the letter (just happened to have everything) and this is utterly delicious…more than a hint of Thai curry which is absolutely divine and an instant vegan winner

      Reply
      • Healthy Living James says

        May 01, 2020 at 3:26 pm

        Thank you Caroline 🙂 glad you enjoyed it!

        Reply
        • Devyani says

          October 01, 2020 at 11:55 am

          Can you share how to prepare veg stock and tomato purée? Is it store bought?

          Reply
          • James says

            October 05, 2020 at 4:21 pm

            Hey Devyani, yes both store bought 🙂

            Reply
      • Val says

        May 03, 2020 at 10:46 pm

        This was amazing!!!

        Reply
        • Healthy Living James says

          May 04, 2020 at 8:34 am

          Thank you Val 🙂 glad you enjoyed it!

          Reply
    23. Jasi says

      April 12, 2020 at 10:37 am

      May I ask I want to make this curry but I only have half can of coconut milk but how much stock would I use and chickpeas?

      Reply
      • Healthy Living James says

        April 13, 2020 at 11:11 am

        Hey Jasi, I would just have all the ingredients 🙂 enjoy!

        Reply
    24. Jackie Leonard says

      March 04, 2020 at 6:27 am

      5 stars
      I made this without tomato paste, almonds and coconut milk. Was still lovely.

      Reply
    25. Mrs B says

      February 25, 2020 at 7:25 pm

      5 stars
      We have made this a couple of times and used cauliflower too what is the calories per serving?

      Reply
    26. Lee says

      February 22, 2020 at 1:52 pm

      5 stars
      I have commented before in this recipe I really should try some others but made this today for a vegetarian friend and it was as always really great and easy to make. Maybe look for something similar easy,quick and tasty any recommends?

      Reply
    27. Helen says

      January 24, 2020 at 5:46 pm

      4 stars
      I added a lot more spices than listed. More paprika, cinnamon, nutmeg, sweet paprika (in addition the the smoked), curry powder, salt, pepper and some garam Masala
      That said it was very tasty and filling
      I recommend tasting it as you go

      Reply
    28. Sally says

      January 23, 2020 at 8:52 pm

      5 stars
      It is really good – I played with the recipe a bit and added my own spice mixing a few extra veg i had from the allotment. Simple, cheap and tasty.

      Reply
      • Healthy Living James says

        January 24, 2020 at 11:52 am

        Thank you Sally 🙂

        Reply
    29. Deborah Chatfield says

      January 21, 2020 at 7:39 pm

      5 stars
      Absolutely gorgeous. We all really loved it.
      Thank you.

      Reply
    30. Jackie says

      November 30, 2019 at 6:28 pm

      5 stars
      Amazing so glad I found this recipe, will be making this on a regular basis

      Reply
      • Healthy Living James says

        November 30, 2019 at 11:15 pm

        Thanks for sharing your feedback Jackie 🙂 so pleased you enjoyed it!

        Reply
    31. Katherine Rowlands says

      October 25, 2019 at 9:38 pm

      5 stars
      I’ve made this curry 5+ times. Beautiful and yummy. I add corriander and lime at the end and I am bit heavier with the chilli spicing. Great recipe thanks!

      Reply
      • Healthy Living James says

        October 28, 2019 at 8:51 am

        Yay 🙂 so pleased you’re enjoyed it Katherine! Thanks for sharing the feedback.

        Reply
    32. Carole says

      June 30, 2019 at 5:00 pm

      5 stars
      I’ve just made this for tea and it delicious. I added green lentils too.

      I used bare naked rice as im on a low carb healthy eating plan at the moment.

      Reply
      • James says

        July 01, 2019 at 1:08 pm

        5 stars
        Thank you Carole, pleased you enjoyed the recipe!

        Reply
    33. Lee says

      June 20, 2019 at 3:05 pm

      Great recipe, made it twice now and i cant stop eating eat.

      Reply
      • James says

        June 20, 2019 at 3:08 pm

        5 stars
        Thank you Lee, glad you’re enjoying it!

        Reply
    34. Sandy Davis says

      June 06, 2019 at 7:06 pm

      nice.. i’m about to try .. i loathe cumin with a passion so this is going to rock my world

      Reply
      • James says

        June 07, 2019 at 3:35 pm

        5 stars
        Oh that’s handy Sandy as I have a cumin allergy so all my recipes are made with a mixture of my own spices so no cumin anywhere! Enjoy 🙂

        Reply
    35. fyrefly says

      May 24, 2019 at 8:36 am

      5 stars
      This is a fab recipe, great depth of flavour, creamy, not over spicy and quick and easy to prepare. Big thumbs up from me.

      Reply
      • James says

        May 24, 2019 at 10:16 am

        5 stars
        Love that feedback, thank you 🙂

        Reply
    36. Tessa says

      May 08, 2019 at 7:55 pm

      5 stars
      whole family loves this one!

      Reply
      • James says

        May 09, 2019 at 3:02 pm

        5 stars
        Thank you Tessa, glad you all enjoyed it 🙂

        Reply
    37. Kate says

      May 03, 2019 at 10:22 pm

      5 stars
      I made this for the first time tonight and luckily had most of the ingredients in the cupboard. I’m so impressed how delicious it was for how quick the recipe takes to cook. I had coriander left over and added that and used frozen spinach instead of fresh and it came out beautiful. Thanks for such a great recipe, will be making this again!

      Reply
      • James says

        May 07, 2019 at 11:46 am

        5 stars
        Love that Kate, so pleased you enjoyed it and thank you for taking the time to review it 🙂

        Reply
    38. Carol says

      April 25, 2019 at 12:39 am

      James, My husband and I really liked this curry recipe. It’s easy, healthy and, most importantly, tasty. Thank you for sharing this with us.

      Reply
      • James says

        April 25, 2019 at 6:08 pm

        5 stars
        Thank you Carol, so pleased you both enjoyed the recipe! I actually have a similar one coming in the eBook I am writing which I think you’ll love so keep an eye out for that 🙂

        Reply
    39. Sim says

      April 13, 2019 at 5:00 pm

      Hi James,

      I’m allergic to almonds (and hazelnuts, peanuts & soy).

      I was wondering what the best substitute for the ground almond would be? Should I use a different type of nut or would something else work?

      Reply
      • James says

        April 15, 2019 at 1:20 pm

        Hey Sim,

        I would be inclined to try something like coconut flour or desicated coconut instead. The ground almonds are in there to help thicken the sauce + add texture and taste of course but I think though other 2 might work too. Let me know how you get on.

        Reply
    40. Kirsty says

      March 27, 2019 at 3:28 pm

      Rookie question, do we need to drain the chickpeas? I was going to as there is already stock plus the coconut milk, but the can says to heat them including the liquid????

      Reply
      • James says

        March 28, 2019 at 8:56 am

        Not a rookie question Kirsty. I personally prefer to drain and rinse my canned chickpeas 🙂

        Reply
    41. Alexa says

      March 15, 2019 at 8:01 pm

      Hi James! My curry turned out watery instead of creamy. I followed the instrcuctions, but somehow I failed. Where did you think I went wrong? Thanks.

      Reply
      • James says

        March 20, 2019 at 2:25 pm

        Hey Alexa, sorry that it didn’t turn out ok for you 🙁 it could be a couple things. You didn’t cook it on high enough heat to help reduce it faster. Brands of coconut milk can differ, some are more liquid than others.

        Next turn I suggest either adding more ground almonds, less stock or cooking on a higher heat or for slightly longer.

        Reply
    42. Sue says

      February 08, 2019 at 3:23 pm

      5 stars
      Lovely curry my husband and I really enjoyed it although I did add more cayenne pepper. We had half and put the rest in the freezer for another day.
      We had it with cauliflower rice which complimented it very well!

      Reply
      • James says

        February 08, 2019 at 3:38 pm

        5 stars
        Glad you enjoyed it Sue 🙂 thanks for sharing your feedback!

        Reply
    43. Deborah says

      January 27, 2019 at 11:52 am

      5 stars
      Great recipe! Easy and full of flavour. I will definitely make this again!

      Reply
    44. Caroline says

      January 25, 2019 at 8:18 pm

      5 stars
      Delicious!!!

      Reply
    45. Avril says

      January 11, 2019 at 11:56 am

      5 stars
      Hi James, looks amazing. I’m going to make it for my husbands birthday. He’s asked for a curry but he doesn’t like the taste of coconut milk. Do you think I can sub it with oat milk or another dairy free milk? Avril

      Reply
      • James says

        January 11, 2019 at 12:33 pm

        5 stars
        Hey Avril, good question! I don’t really think the coconut flavour comes through that much in this curry nor most of my curries apart from the Thai ones.

        But replacing with another dairy free milk may work (I haven’t ever tried it) but I would add some soya cream into it as well to help replace the missing coconut cream.

        You could also try a different curry which you definitely don’t get the coconut flavour such as:

        https://healthylivingjames.co.uk/apricot-butternut-squash-cashew-curry/

        https://healthylivingjames.co.uk/sweet-potato-chickpea-curry/

        Let me know how you get on 🙂

        Reply
    46. Daniela Ferrer Esquivel says

      January 04, 2019 at 8:30 pm

      5 stars
      Amazing you did it again! Tastes delicious, I also added some mushrooms and served with a slice of lemon, turned out perfect. You’re the best <3

      Reply
      • James says

        January 07, 2019 at 11:59 am

        Aww thank you Daniela 🙂 so pleased you enjoyed it and thank you for sharing your feedback!

        Reply
    47. Daniela Ferrer Esquivel says

      January 04, 2019 at 7:57 pm

      5 stars
      Amazing, you did it again! A great recipe, I added some extra mushrooms and served with a slice of lemon. Super good <3

      Reply
    48. Emily says

      April 29, 2018 at 10:20 pm

      Hi!

      I think what Ewa means is that there isn’t any curry powder or curry paste used in this dish.

      Reply
      • James says

        April 30, 2018 at 9:28 am

        Hey Emily,

        Thanks for commenting!

        I have a cumin allergy so can’t use curry paste or powder so all my curries come from my own mixture of spices 🙂

        Hope this helps.

        James

        Reply
    49. Ewa says

      March 23, 2018 at 2:35 pm

      I think you have forgotten about the curry in your recipie ; -)

      Reply
      • James says

        March 23, 2018 at 3:40 pm

        Hey Ewa,

        How do you mean?

        James

        Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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      Easy One Pot Tomato Risotto
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