Tropical flavour combos like this always hit the spot! Recipe

1 tablespoon coconut oil (or sub vegetable or grapeseed oil)
1 onion, diced
2 garlic cloves, minced
1 cm (1/2 inch) ginger, peeled and minced
1 heaped teaspoon curry powder, to taste
1 teaspoon ground turmeric
150 ml (2/3 cup) coconut milk
Handful of fresh coriander (cilantro), roughly chopped
Juice of 1/2 lime
1 vegetable stock cube
400 g (14oz) tin of chickpeas, drained and rinsed
1 carrot, peeled and sliced
1 ripe but firm mango, peeled and diced
50 g (1/3 cup) cashew nuts
Salt, to taste
200 g (7oz) spinach (or sub kale)
To serve (optional):
Cooked brown or white rice


Heat up the oil in a large pan and add the onion, garlic and ginger once hot
Fry for around 10 minutes until softened
Add the curry powder and turmeric fry for about a minute until fragrant
Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through
Add the spinach and simmer for another few minutes until wilted
Leftovers keep well covered in the fridge for a few days, and can be frozen,.