Quick chickpea curry (V/GF)

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)


  1. 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.
  2. Turn down to a low heat, add the paste to the pan and cook for 2 mins, stirring regularly to prevent it sticking.
  3. Add the drained chickpeas, chopped tomatoes, coconut milk and 100ml of water, stir altogether and bring to a simmer.
  4. Simmer for 20-25 minutes until thickened, then add the spinach, chopped coriander and season with sea salt and freshly ground black pepper.
  5. Once the spinach has wilted, serve with boiled rice, mango chutney and more fresh coriander





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