Aromatic chickpea butterbean and coconut curry, homemade naans and rhubarb chutney

Serves 3


  • 1 onion, roughly copped
  • 1 garlic clove, minced
  • 1 ½ tbsp medium curry powder
  • ½ tbsp turmeric
  • 1 ½ tins coconut milk
  • ½ vegetable stock cube
  • 1 tin chickpeas
  • 1 tin butter beans
  • ½ tin chopped tomatoes
  • Handful cherry tomatoes
  • 2 tbsp rhubarb chutney
  • 2 tbsp chilli paste / sambal oelek
  • 200g baby spinach

Naan Breads

Rhubarb Chutney


2-3 hours ahead (depending on your yeast), begin your naan bread dough as outlined here, allowing it to rise for the specified time. You’ll shape and cook them while the curry is cooking.

While your dough is rising, make the rhubarb chutney. Allow to cool completely.

For the curry, heat a knob of ghee or coconut oil in a large frying pan. Fry the onions over a medium heat until softened. Add the garlic, stir through and fry for 30 seconds. Add the curry powder and turmeric. Reduce the heat to low and cook out the spices for 1 minute. Add the coconut milk and bring to a simmer. Crumble in the stock cube and stir through. Simmer for 5 minutes. Add the chickpeas, butterbeans, the chopped and fresh tomatoes and stir through. Simmer for 10-15 minutes until reduced by half. Adjust seasoning.

Meanwhile, finish the naans.

Turn the risen dough out onto a lightly floured surface and shape into a long fat sausage. Cut into 6 equal pieces and flatten into circles about 2mm thick either with your hands or a rolling pin.

Heat a dry frying pan over a medium heat and cook the naans one at a time. Allow to colour on one side before turning over to finish on the other side.

When all naans are ready, you can finish with melted butter and chopped parsley.

When the curry has reduced to a thick saucy consistency, add the chilli paste and the rhubarb chutney. Stir through well, and fold through the spinach. Heat through until wilted down and spoon into bowls.

Serve with the naans, and chutney and poppadoms.