This easy, one pot chickpea & spinach curry is packed full of flavour for a great, no fuss weeknight dinner. Inspired by Indian cuisine, this healthy vegan curry is quick to make and also perfect for meal prep.
Stir the turmeric into the coconut milk and leave to one side.
Heat the oil on a medium heat in a saucepan. Once hot add the chilli, garlic, star anise and cinnamon stick. Heat for a few minutes to release the aromas.
Turn the heat to high, and add in the sliced onion. Cook for 5-10 minutes, stirring occasionally, until the onions have softened.
Add in the coconut and bring to a boil, them simmer for 5 minutes. Add in the chickpeas and cook for another 5 minutes.
Add in handfuls of the spinach and stir into the curry until wilted. Stir in the lime juice.
Serve with rice and naan.
Notes
The curry can be stored in the fridge for 4-5 days in a sealed containerNutritional values are based on one of four servings.