10 Minutes

4 People

30 minutes


2 tablespoons Pure Mountain Chilli Canola Oil
2 cups Pure Mountain chickpeas (refer to cooking notes)
1 small white onion, sliced
2 garlic cloves, sliced thinly
1 teaspoon ginger, grated
1 teaspoon turmeric powder
Freshly ground black pepper
Salt to taste
200ml coconut milk
1 3/4 cup chicken stock
3 cups spinach, torn roughly
Fresh Cilantro & Chili Flakes to serve


1. Heat the canola oil in a wok over medium heat. Add onion, garlic & ginger for about 2 – 3 minutes until fragrant. Add the turmeric, freshly ground black pepper, salt & chickpeas until they start to brown for about 10 minutes or so.

2. Add the coconut milk, stock and bring to a boil. Simmer on low for about 20 minutes, allowing the curry to thicken. Add spinach and cook for a further 2 minutes.

3. Garnish with fresh cilantro, chili flakes & serve with rice.


Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

If you want to skip this step you can boil them in hot water for 10 to 15 minutes and then leave them in the boiling water for 1hr.

The black pepper activates the turmeric so you can get the full benefits of the spice. If you’d like to omit this step, you can.

Adjust salt to taste depending on the strength of your chicken stock.

For a smoother consistency, mash the chickpeas whilst the curry is simmering. This will also thicken the curry.


Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey


Green Peas whole


White Peas Whole