Coconut Curry

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

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

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

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

5. Add in the Medium Hydrate Pea Protein Chunk, chickpeas and coconut milk.

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

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

8. Divide into bowls and garnish with fresh coriander.

serving suggestion

Basmati rice.