top of page
This course can no longer be booked.

Available Online

Live cooking

This week, our guest cook Lucy Kelly and an option vegan/chicken curry

  • Ended
  • Online session

Service Description

Chicken (or Chickpea) and Spinach Curry. The beauty of this curry is in its simplicity. You don’t need a huge long list of ingredients and it is very quick and easy to make! It contains ginger and turmeric which are anti-inflammatory and the garlic, onion, spinach and spices further increase the diversity of plant phytonutrients. Ingredients for a family of 4-5 1 tbsp coconut oil (or olive oil) 1 onion finely chopped 2 garlic cloves, crushed 2 heaped tsp fresh root ginger finely chopped 2 tsp ground cumin 2 tsp. ground turmeric 6 cardamon pods, seeds only Pinch of black pepper 4 chicken breasts, skinless, diced (Or 400g tin of chickpea, drained and rinsed) 400ml coconut milk 4 blocks of frozen spinach or 2 handfuls of spinach leaves finely chopped Serve with brown rice Utensils: Knife and board for chopping Large frying pan or medium casserole pot Wooden spoon Pan for cooking rice

Contact Details

bottom of page