Energy
A mild, iron-rich curry from the store cupboard that tastes better the next day.
Time
35 min
Serves
4
Area
Energy
Ingredients
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
Thumb of ginger, grated
2 tbsp mild curry paste
2 × 400g tins chickpeas, drained
400g tin chopped tomatoes
200ml light coconut milk
200g baby spinach
Juice of ½ lemon
Method
1
Soften the onion in the oil over a medium hob for 8 minutes.
2
Add the garlic, ginger and curry paste and cook for 1 minute.
3
Tip in the chickpeas, tomatoes and coconut milk and simmer for 15 minutes.
4
Stir in the spinach until it wilts, then add the lemon juice and season.
5
Serve with rice or warm flatbreads.
Why it works
Chickpeas and spinach are good plant sources of iron, and the lemon and tomatoes help your body absorb it. Low iron is one of the most common reasons we find behind the afternoon crash.
Josh Whitley
Nutritionist · Sport and energy
