Mussel and chickpea korma

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 2 tbsp olive oil

    350g leek, white part only, sliced

    2 cloves garlic, crushed

    100g korma paste

    300g orange sweet potato, diced

    270ml coconut milk

    250ml fish stock

    400g canned diced tomatoes

    800g canned chickpeas, drained and rinsed

    1kg black mussels, scrubbed and bearded

    250g baby spinach

    A handful of coriander


  • Heat oil in a large saucepan over medium-high heat; cook leek and garlic, stirring for 2 mins or until softened.

    Add korma paste, stir for 2 mins and then add sweet potato, coconut milk, stock, tomatoes and chickpeas; bring to the boil.

    Reduce heat; simmer for 6 mins or until sweet potato is tender.

    Stir in mussels; cook, covered for 4 mins or until mussels open.

    Stir in spinach until wilted.

    Serve topped with coriander.