Coconut Curry

Written by Lisa Marley - Plant-based Chef

Prep time  12 minutes

Cooking time 30 minutes

Serves  4


  • 100g Pea Protein Chunks, hydrated
  • 2 tsp vegetable oil
  • 1 onion sliced
  • 2 cloves garlic, crushed
  • 1 tsp ginger paste
  • 1 tbsp of hot curry powder
  • 1 tsp paprika
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp dried coriander leaf
  • 1 courgette, diced
  • 1 red bell pepper, diced
  • 75g vine tomatoes, chopped
  • 200g chickpeas, rinsed and drained
  • 260ml coconut milk
  • Large handful of fresh spinach 


Heat the oil in a large pan over a medium heat.

Add in the onion and garlic and fry for 5 minutes.

Add in a splash of water along with the ginger paste, curry powder, paprika, turmeric, cumin, and dried coriander and mix.

Add in the bell pepper and chopped tomatoes and stir to combine and fry for five minutes.

Add in the Pea Protein Chunks, chickpeas and coconut milk.

Mix well then turn down the heat and simmer for 20 minutes.

Add in the fresh spinach and cook for a further 5 minutes.

Divide into bowls and garnish with fresh coriander.

serving suggestion

Basmati rice.