Indian
Chickpea & Spinach Curry
A quick weeknight curry with chickpeas, tomatoes and spinach in a fragrant, coconut-rich sauce.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
- Difficulty
- Easy
- Spice
- Mild
- Calories
- 380 per serving
Ready in half an hour using mostly storecupboard ingredients. It is mild enough for most people, but easy to make hotter with extra chilli.
Method
-
Heat the oil in a large pan and fry the onion for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute.
6 mins -
Stir in the curry paste and cook for 1 minute, then add the tomatoes and coconut milk. Simmer for 5 minutes.
6 mins -
Add the chickpeas and simmer for 5 minutes more until the sauce has thickened slightly.
5 mins -
Stir through the spinach until just wilted, then add the lime juice and season to taste.
2 mins
Serving suggestions
Serve with basmati rice or warm naan, a squeeze of lime and plenty of fresh coriander.
Cook’s tips
This tastes even better the next day. It keeps in the fridge for 3 days and freezes well.