This 20-Minute Chickpea & Spinach Coconut Curry with Chickpea Dumplings couldn’t be better for a quick and delicious mid-week dinner with minimal effort and maximum flavor.
In collaboration with Birds Eye Pulses.
Fitting in a freshly prepared, nourishing dinner on a weekday evening can be hard. In between working, blogging, going to the gym and trying (often failing) to have some semblance of social life, there’s often very little time for niceties like a curry cooked from scratch. This sort of predicament means I am totally up for cooking shortcuts, providing they don’t compromise on nutrition or taste.
You’d never guess it when you dig in and taste the spinach or get just the right amount of bite from the cauliflower, but this 20-Minute Chickpea & Spinach Coconut Curry is made using frozen veg from the new Birds Eye Pulses range.
Birds Eye Pulses come in three vegan-friendly varieties: Chickpea and Spinach Mix, Italian 3 Bean Mix and Mexican Bean Mix. Birds Eye Pulses are all ready to cook straight from frozen in under four minutes and can be poured straight from the bag into the dish of your choice.
You’ve probably already guessed that this was made using the Chickpea and Spinach Mix, which also includes cauliflower and lentils in the bag making it absolutely ideal for a protein-packed curry. Not only that but the freezing process locks the goodness into the vegetables and pulses, so you know you’re getting a nourishing vegan dinner.
Since you don’t need to spend time soaking and cooking the pulses, or even chopping your vegetables, it frees up time to get a little more creative too. Adding the chickpea flour dumplings quickly turns this vegan curry into something special and making the curry paste from scratch means that you can tailor it to your individual tastes.
Want a real kick? Add more chilli flakes! Big, tangy flavours your bag? Up the lemon! Want a real curry in a hurry? Save the dumplings for another time and make this a 15-minute dish.
This chickpea and spinach coconut curry is:
- vegan
- dairy-free
- gluten-free
- high in fibre
- rich in protein
- a good source of iron
- one of your 5-a-day
You can buy Birds Eye Pulses (RRP £2) Tesco, Asda and Ocado:
Tesco
https://www.tesco.com/groceries/en-GB/products/299531651
https://www.tesco.com/groceries/en-GB/products/299531639
Asda:
https://groceries.asda.com/product/mixed-vegetables/birds-eye-mexican-bean-mix/1000023390390
Ocado:
https://www.ocado.com/webshop/product/Birds-Eye-Mexican-Bean-Mix-Frozen/397504011?from=search&param=birds%20eye
https://www.ocado.com/webshop/product/Birds-Eye-Chickpea–Spinach-Mix-Frozen/397502011?param=birds+eye&from=search
Recipe
20-Minute Chickpea & Spinach Coconut Curry with Chickpea Dumplings | Vegan Recipe
- For the curry:
- 1 x 450g bag Birds Eye Pulses Chickpea & Spinach Mix
- 1 tbsp coconut oil
- 1 large onion
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ to 1 tsp chilli flakes, according to taste
- ½ to 1 tsp sea salt, according to taste
- ¼ tsp black pepper
- 3 cloves garlic, crushed
- 1 tbsp fresh shredded ginger
- 2 tbsp water
- 1 can coconut milk
- Large handful fresh coriander (cilantro), roughly chopped, plus extra to serve
- Juice of 1 lemon
- Dumplings:
- 150g chickpea (gram) flour
- 100ml water
- Handful fresh coriander (cilantro), chopped
- Salt and black pepper, to taste
- Melt the coconut oil in a large frying pan over a medium high heat. Once hot, add the cumin seeds and fry for 30 seconds. Add the rest of the spices, garlic and ginger and cook for 2 minutes, stirring frequently.
- As the spices cook, thinly slice the onion then add this to the pan. Cook for a further 2 minutes, then add the water and continue to cook for a few minutes until the onion has softened. If it starts to stick to the pan, then add a little more water.
- Stir in the coconut milk, lower the heat a little and simmer for a few minutes. Meanwhile, mix the ingredients for the dumplings together in a bowl.
- Spoon the dumpling mix into the curry to make 8 dumpling (around a tablespoon of batter for each should be ideal). Simmer for 5 minutes.
- Add the fresh coriander, lemon juice and bag of Birds Eye Pulses Chickpea & Spinach Mix to the pan. Cook for 3 minutes, or until all of the veg is tender and the dumplings are cooked through to the center.
- Serve with a sprig of fresh coriander and rice, if desired.
Pin this recipe for later and don’t forget to tag me @thetofudiariesblog in your remakes!
Thank you so much to Birds Eye for sponsoring this post and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.
