Chickpea and spinach curry

Name: Chickpea and spinach curry
Total time: 30 min
Yield: 4 servings
Ingredients: 2 x 400g tins chickpeas, drained; 200g spinach; 40g cashews, soaked and blended with 150ml water; 1 tbsp extra virgin olive oil; 1 onion, 3 garlic cloves, thumb of ginger; 2 tsp garam masala, 1 tsp turmeric; 1 x 400g tin chopped tomatoes

A coconut-free curry that keeps saturated fat low without losing richness.

30 minutes serves 4

Why it helps

Uses cashew cream and olive oil instead of coconut milk, which is high in saturated fat.

Soluble fibre

~6g per serving

Saturated fat

Low

Total fat

Moderate

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