Curry with chickpeas, spinach, broccoli, and tomatoes

  • 4 persons
  • 20 min.


  1. 550 g Tomato Blend
  2. 1 onion, cut into rings
  3. 1 broccoli, cut into florets
  4. 100 g spinach
  5. 2 cloves garlic, sliced
  6. 1 tbsp olive oil
  7. 1 tsp grated fresh ginger
  8. 1 tsp cumin
  9. 2 tsp coriander
  10. 1 tsp turmeric (curcuma)
  11. 1/2 tsp chilli flakes
  12. 1 small tin coconut cream (max. 200 ml)
  13. 1 tin (400 g) chickpeas
  14. 1 tbsp lemon juice


1. Peel the onion and garlic. Cut the onion into rings and slice the garlic. Wash the broccoli and spinach and cut the broccoli into florets. Peel the ginger and grate it.
2. Heat the olive oil in a big casserole dish or soup pan. Fry the onion and garlic on a medium heat until translucent and then add the ginger, cumin, coriander,
turmeric, and chilli flakes. Continue frying until the ingredients start to become fragrant. Make sure they don’t burn!
3. Add the Tomato Blend and the coconut cream. Stir thoroughly.
4. Add the broccoli florets and continuing cooking for another 5 minutes.
5. Add the chickpeas and spinach. Cook everything through until the spinach has shrunk and the chickpeas are warm.
6. Add the lemon juice and then serve the curry.

Tip 1: delicious with rice
Tip 2: add a little extra water if the finished curry is too dry.

The tasteful and versatile tomato base

Show all recipes