Coconut Oil Recipe: Tasty Chickpea, Spinach and Mushroom Curry

This curry is warming and delicious. Use coconut oil for frying the onions, and a quarter to half a can of coconut milk. It can be eaten alone, or with rice and nan bread. The chickpeas add a good source of protein.

This is a great Coconut Oil Recipe.


  • 2 tablespoons of virgin organic coconut oil
  • 1 onion
  • 3 tablespoons of madras curry powder (available from the market or supermarkets)
  • Bunch of fresh coriander
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 4 fresh tomatoes
  • Quarter to half can of coconut milk
  • 3 cloves of garlic
  • 10 mushrooms
  • Half a bag of fresh spinach
  • Tin of chickpeas (or fresh if you prefer)
  • Sprinkle of salt and pepper


  1. Melt the coconut oil in a pan until melted.
  2. Turn the heat down to medium and add the onion and fry gently stirring all the time.
  3. Add the cumin seeds, mustard seeds, madras curry powder, garlic, and fresh coriander. Stir until the onions have been absorbed in the spices.
  4. Add the tomatoes to a blender or food processor and then add the chopped tomatoes the pan.
  5. Cover and leave to simmer for five minutes.
  6. Meanwhile, chop the mushrooms and add to the pan. Add the spinach and wait until it has absorbed the moisture before adding the tin of chickpeas. I rinse the chickpeas in water before adding to the pan.
  7. Add the coconut milk and stir into the ingredients. Cover the pan and leave for approximately fifteen minutes, stirring occasionally.
  8. Add a sprinkling of salt and pepper and serve immediately.

This tasty curry will serve two to three people. The addition of chickpeas makes this a filling meal that does not require the addition of rice, poppadoms, or nan bread, although it’s a nice treat to have the whole works during an Indian meal.

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