Chickpea spinach curry recipe

No Oil Stir Fry Greens

From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org

Serves

2

Good for:

Lunch,
Dinner

Time:

5 mins prep
5 mins cook

Ingredients

  • A bag of greens – whatever you have or like – kale, collard, cabbage or a mixture
  • Water
  • Lemon

Step by Step Instructions

Step 1

Slice the greens into thin ribbons and sauté with a tablespoon of water.

Step 2

When the greens are soft, add a squeeze of lemon to taste.

Notes

A lovely side dish for potatoes or a white bean stew.

More Recipes

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa salad

Roasted Squash, Kale and Quinoa saladThis warm salad is a filling and delicious packed lunch. It has three portions of fruit and vegetables and a source of omega-3s from the walnuts. Squash is packed with powerful carotenoids and kale is a fantastic source of calcium,...

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea Risotto

Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...

Spicy Falafel Salad

Spicy Falafel Salad

Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...

Never miss a new recipe!

Join our mailing list