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Spinach and Bean Coconut Masala

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Tasty and quick Spinach and Bean Coconut Masala, perfect healthy weeknight dinner!

If you want to learn more about vegan cooking, check out our Ultimate Vegan Cooking Course. Our next one kicks off 6th January and we have 50% off until Sunday 1 Dec. Click on the courses tab above to find out more.

 3 chopped scallions
 1 red pepper (if you don't like pepper use courgette)
 1.50 tbsp oil
 400 g chickpeas (1 tin drained and rinsed)
 400 g mixed beans (1 tin drained and rinsed)
 400 ml full fat coconut milk
 1 tbsp cumin seeds
 1 tbsp coriander seeds
 2 cloves of garlic
 thumb sized piece of ginger
 ½ red chilli
 50 g fresh coriander
 1 tsp garam masala (heaped tsp)
 ½ tsp smoked paprika
 1.50 tsp salt
 ½ tsp black pepper
 1 tbsp tomato puree
 400 g chopped tomatoes (1 tin)
To serve with
 2 tbsp soy/coconut yoghurt
 handful of cashew nuts
 chilli flakes

In a dry frying pan, put in the cumin and coriander seeds and fry for 3-5 minutes on high heat until the cumin seeds start to pop, stir regularly. Peel the garlic and ginger.


To make your paste, blend together the garlic, ginger, chilli, the stalks from the fresh coriander, garam masala, smoked paprika, salt, tomato puree, the toasted cumin and coriander seeds as well as the tin of chopped tomatoes in a blender until smooth.


Chop the scallions into small slices, cut the pepper/ courgette into small bite-sized pieces and fry on high heat until it starts to brown, for about 5 mins. Drain and rinse the chickpeas and beans. Add the beans & chickpeas, coconut milk and paste and bring to the boil, reduce heat and leave simmer for 5 mins. Add the spinach, lime juice.
Garnish with cashew nuts and chilli flakes and enjoy!

Nutrition Facts

Servings 4