Chickpea and spinach curry
Average rating:
This rich and spicy curry is perfect as a main course or a vegetable side dish
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Prep time: 15 mins
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Cooking time: 25 mins
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Serves: 2-3
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Costs: Cheap as chips
Ingredients
You can serve this dish with home-made raita. Simply chop and stir cucumber and mint into plain yogurt, and season with black pepper and a pinch of salt.
- 2tbsp vegetable oil
- 1 onion, chopped
- 1tsp each ground coriander and turmeric
- 1 green chilli, deseeded
- 3 garlic cloves
- 2.5cm (1in) root ginger, peeled and chopped
- 1 x 400g tin organic chickpeas, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 200g (7oz) baby spinach
- 1tsp garam masala
- Greek yogurt, fresh mint, poppadoms and naan bread, to serve
Method
- Heat the oil in a large pan, add the onion and cook for 5 mins. Add the coriander and turmeric and cook for another couple of minutes. Meanwhile, put the chilli, garlic and ginger in a blender with 150ml (1/4pt) water and liquidise. Add to the pan and cook for 2 mins. Add the chickpeas and tomatoes, then cook for 10 mins until heated through.
- Add the spinach to the pan and wilt for 5 mins. Add the garam masala, season to taste and serve with poppadoms and naan bread. You could also serve this with rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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