The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Chickpea Curry with Coconut Super Grains
Take your weeknight dinners to the next level. Full-of-fibre black chickpeas get plump and juicy in a rich sauce of chopped tomatoes, coconut cream, spices and plenty of ginger and garlic. Green beans and spinach add necessary veg. A side of coconut super grains, sprinkled with crunchy coconut flakes, to keep bellies full.
Prep in 10
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g toasted coconut chips
- 1 onion
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 480g black chickpeas (drained)
- 440g super grains sweet potato, chilli & coconut (Water, Sweet Potato, Brown Basmati Rice, Red Quinoa, Yellow Quinoa, Desiccated Coconut, Rice Protein, Sunflower Oil, Vegetable Stock Powder, Red Chilli, Salt)
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 160g baby spinach
- 40g creamed coconut
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g green beans
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
Nutritional Information
Calories: 575
Protein: 21g
Carbs: 58g
Fat: 30g
Black Chickpea Curry with Coconut Super Grains
Take your weeknight dinners to the next level. Full-of-fibre black chickpeas get plump and juicy in a rich sauce of chopped tomatoes, coconut cream, spices and plenty of ginger and garlic. Green beans and spinach add necessary veg. A side of coconut super grains, sprinkled with crunchy coconut flakes, to keep bellies full.
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Cooking Instructions
- Heat a frying pan on medium heat. Add the coconut chips and toast for 1-2 mins, tossing regularly, until golden. Remove and set aside.
- Roughly dice the onion. Reheat the frying pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 2-3 mins, until softened. Season lightly with sea salt. Drain and rinse the chickpeas.
- Boil a half-full kettle. Dissolve the creamed coconut in a jug with 200ml boiling water. Add the chickpeas, tikka paste, ginger and garlic paste, garam masala, chopped tomatoes and the coconut mixture to the pan. Stir then cover with a lid and bring to a boil. Simmer for 10-12 mins, until slightly thickened.
- Meanwhile, heat another large frying pan with 1 tbsp oil on medium heat. Add the super grains, spinach and 50ml hot water. Cook for 2-3 mins, until the spinach is wilted and the grains are piping hot. Season with sea salt.
- Trim and halve the green beans, then add to the chickpea curry in the final 3 mins of cooking. Season to taste with sea salt.
- Serve the chickpea curry alongside the super grains. Sprinkle over the coconut chips.
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