Recipe sourced from

Yields 4 portions




White or brown basmati rice, to serve

1 yellow onion

2 medium bell peppers

1 large garlic clove

1 tsp. grated ginger

1 Tbsp. olive oil

6 cups (~ 5 oz.) baby spinach leaves (or chopped spinach)

28 oz. can crushed fire roasted tomatoes (or best quality crushed tomatoes)

1 tablespoon curry powder (or garam masala)

1 teaspoon cumin

3/4 tsp. kosher salt

1 15 oz. can chickpeas

1 cup frozen peas

3/4 cup full fat coconut milk



Cook the rice: If serving with rice, start the basmati rice (or use an Instant Pot).

Prep the vegetables: Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).

Saute the veggies: In a large skillet, heat the oil over medium high heat. Add the onion and peppers and saute for 5 minutes. Add the garlic, ginger and spinach and saute for 2 minutes until the spinach is fully wilted.

Simmer: Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk. Serve with rice  and enjoy!