Coconut Chickpea & Spinach Curry leftover ideas

Coconut Chickpea & Spinach Curry leftover ideas

Left over curry sauce? Give yours a Mexican twist with our Chana Masala Quesadillas, a quick Chana toasty or Chickpea Bhaji.


For the original Coconut Chickpea & Spinach Curry:

  • 2 tins of chickpeas in water
  • 250g bag baby spinach leaves
  • 70gms tomato puree
  • 400ml tin coconut cream
  • large handful fresh coriander – chopped
  • 1 red onion – finely chopped
  • 4 cloves garlic – minced
  • thumb sized piece of ginger – minced
  • 1 tablespoon oil
  • 1 tsp cumin seeds
  • 5 cardamoms
  • 2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • green chillies – optional


For the Curry:

  1. Fry the onion in the oil until turning brown.
  2. Add the cardamoms, cumin seeds, garlic, ginger & chillies (if using) and stir on. a medium heat, be careful not to burn the garlic
  3. Add tomato puree & mix well
  4. Add the drained chickpeas, mix well
  5. Add the turmeric, cumin and coriander powder
  6. Add a little water (1/2 cup) to adjust the consistency and let this cook for a few minutes
  7. Add the spinach leaves, chopped coriander & coconut cream
  8. Allow the spinach to wilt & stir well
  9. Serve right away!

For the Chana Masala Quesadillas:

Lay a soft tortilla in a frying pan, spread over left over curry. Finely chop ¼ of a red onion and sprinkle cheese on top. Cover with another tortilla. Dry fry for a few minutes in butter then flip and cook the other side. Slice and serve.

For the Chana Toasty:

This curry is delicious inside a toasted sandwich for a quick lunch with some chopped red onion and coriander.

For the Chickpea Bhaji:

Heat and mash the curry with a potato masher. You want to roughly mash it so you still have texture – not smooth. Toast a small brioche bun with butter in a frying pan and spoon on the mashed bhaji. Finely chop ¼ of a red onion, a little coriander and sprinkle on top. Enjoy right away.