Anne Neary RecipesKCLR LiveKCLR Live

Anne Neary’s Chickpea Tomato and Spinach Curry


From time to time I am asked to give superhealthy dish for vegetarians and vegans. Brilliant for a fast and easy supper, enjoy!



  • 1 onion chopped
  • 2 garlic cloves chopped
  • 3cm/1 ¼ inch piece ginger
  • 1 tin chopped tomatoes and juice
  • ½ tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 2 tsp curry powder
  • 1 chilli deseeded and chopped
  • 1 vegetable stock cube
  • 6 tbsp coconut cream/milk
  • 1 head cauliflower broken into small florets
  • 400g /12oz can chickpeas drained
  • 100g/4oz baby spinach washed and drained
  • 1 lemon halved
  • 2 tbsp toasted sesame seed
  • 2 tbsp mango chutney
  • 1 tbsp fresh coriander



Put the onion, garlic,chilli and ginger in a food  processor and whiz to a puree

Heat the oil in a pan and cook the onion mix and cook for a few minutes

Add the spices and bubble together for 2 mins then add the coconut cream / milk along with the stock cube and  tin of tomatoes

Add the cauliflower and cook for a further 5 mins

Stir in the chickpeas and spinach and cook for about 5 mins more .

Finally add the chutney and squeeze over the lemon juice and sprinkle over the coriander and sesame seed

Serve with some boiled rice /naan bread