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20 minutes

Tomato & Chickpea Coconut Curry

with Wilted Greens & Warm Garlic-Naan Wedges

Cooking time

20 minutes




1010 /serving

This creamy vegetarian curry will infuse light and flavour into any day. It melds the wholesome, nutritious power of chickpeas with coconut milk, sweet cherry tomato halves and baby greens simmered until just wilted. You’ll top the curry with toasted coconut and use garlic-oil drizzled naan wedges to scoop it up—and on the side, you’ll serve a fresh green salad strewn with chickpeas and tomatoes too, to recall the main attraction.

We will send you:

  • 140g Cherry tomatoes
  • 120g Baby spinach (or baby greens)
  • 2 Garlic cloves
  • 20g Ginger
  • 15ml Apple cider vinegar
  • 36g Mild yellow curry paste
  • 400ml Coconut milk
  • 540ml Chickpeas (canned)
  • 25g Organic toasted coconut chips
  • 2 Naan

Contains: Sulphites, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
56 g
Saturated Fat
35 g
2240 mg
Total Carbs
111 g
16 g
26 g
21 g
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Mise en place
Drain and rinse the chickpeas. Halve the cherry tomatoes. Peel and mince the ginger. Mince the garlic.
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Start the curry
In a medium pot, heat a drizzle of oil on medium-high. Add the curry paste, ginger and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add ⅔ of the cherry tomatoes and cook, stirring frequently, 3 to 5 minutes, until softened; season with S&P to taste.
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Add the chickpeas
To the pot of tomatoes, add ¾ of the chickpeas and the coconut milk. Simmer, 5 to 7 minutes (9 to 11 minutes for 4 portions), until thickened.
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Make the garlic oil & toast the naan
While the curry simmers, in a medium pan, heat 1 tbsp olive oil (double for 4 portions) on medium. Add the remaining garlic and cook, 30 seconds to 1 minute, until fragrant. Transfer the garlic oil to a bowl. Heat the same pan on medium and, working in batches, heat the naan, 1 to 2 minutes per side, until warmed through. Transfer to a cutting board and drizzle with the garlic oil. Cut the garlic-naan into wedges and set aside.
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Make the salad
In a large bowl, combine ½ the apple cider vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add ½ the spinach, the remaining tomatoes and the remaining chickpeas. Toss to combine thoroughly.
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Finish the curry & serve
To the pot of curry, add the remaining spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, until wilted. Divide the finished curry and garlic-naan wedges between your bowls. Garnish the curry with the toasted coconut chips. Serve the salad on the side. Bon appétit!