A delicious, gluten free recipe mix with cumin, ginger and turmeric for a Coconut, Spinach & Chickpea Curry.
Ready in 30 mins
No artificial flavourings
No added preservatives or MSG
Suitable for vegans
Ground Coriander Seed, Dried Onion, Modified Starch, Salt, Garlic Granules (11%), Ground Cumin (10%), Ground Ginger (6%), Flavouring, Turmeric (4.5%), Black Pepper, Acid (Citric Acid), Anti-Caking Agent (Silicon Dioxide), Sunflower Oil, Colour (Paprika Extract)
Store in a cool, dry place out of direct sunlight.
For OUR RECIPE you will need...
1 sachet Schwartz Gluten Free Coconut, Spinach & Chickpea Curry Recipe Mix
1 tbs oil
1 onion, diced
1 sweet potato, cubed
400g tin chickpeas, drained and rinsed
400ml tin light coconut milk
200g (7oz) spinach
1. Heat oil and fry onion for 5 minutes until softened.
2. Add sachet contents, sweet potato, chickpeas and coconut milk and bring to the boil.
3. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally. Add spinach to pan and cook until wilted.
4. Serve with basmati rice.
Hints & Tips...
Add 450g diced chicken in step 2 for an extra hearty meal.
|Per 100g |
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = 1/4 of Our Recipe
**% of Reference Intake of an average adult (8400kJ/2000kcal)