Chickpea and spinach curry
A mild vegetarian curry of chickpeas, spinach and tomatoes in a light coconut sauce: one pan, about 30 minutes.
This is a store-cupboard curry: two tins of chickpeas, a tin of tomatoes, a little light coconut milk and a bag of spinach. It is mild, so add chilli if you like heat, and it is fully vegetarian (vegan too if you skip the yoghurt to serve). It keeps in the fridge for two days and tastes even better the next day; reheat until steaming hot.
- Meal
- Dinner
- Serves
- 4
- Time
- 30 min
- Access
- Free
Ingredients
- 2 x 400 g tins chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, crushed
- A thumb of ginger, grated
- 2 tbsp mild curry paste
- 1 x 400 g tin chopped tomatoes
- 200 ml light coconut milk
- 200 g spinach
- 1 tbsp oil
- To serve: rice or naan, and natural yoghurt
Method
- Heat the oil in a large pan and soften the onion for 5 minutes.
- Add the garlic, ginger and curry paste and cook for 1 minute.
- Add the chickpeas, tomatoes and coconut milk and simmer for 15 minutes.
- Stir in the spinach until it wilts, season, and serve with rice or naan and a spoonful of yoghurt.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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