This spinach and chickpea curry is packed with bold flavours, requires minimal effort, and is quick to make too! Each portion provides 2 of your 5 a day and chickpeas provide plant-based protein. Plant based protein such as beans, lentils and chickpeas are more sustainable than animal sources – so great for you and the planet too. This recipe is naturally gluten free and suitable for vegetarians and vegans too!
Ingredients (for 2):
- 1 large onion, chopped
- 4 garlic cloves
- thumb-size piece of ginger
- 400g can of chickpeas, drained
- 1/2 a fresh red chilli, chopped
- 1 heaped tsp garam masala
- 1 heaped tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato puree
- 200g chopped tomatoes
- 100ml reduced fat coconut milk
- 4 handfuls of baby spinach
- 1 handful of fresh coriander, roughly chopped
- cooking oil (veg/sunflower/olive)
- Fry the chopped onion and chilli for 5 minutes over a medium heat, or until softened. Meanwhile, bash up the ginger, garlic, spices, tomato puree and 1 tbsp of oil in a pestle and mortar (or blend in a food processor) to create a thick paste.
- Turn down to a low heat, add the paste to the pan and cook for 2 mins, stirring regularly to prevent it sticking.
- Add the drained chickpeas, chopped tomatoes, coconut milk and 100ml of water, stir altogether and bring to a simmer.
- Simmer for 20-25 minutes until thickened, then add the spinach, chopped coriander and season with sea salt and freshly ground black pepper.
- Once the spinach has wilted, serve with boiled rice, mango chutney and more fresh coriander