Healthy Food

Spinach and chickpea curry recipe

Everyone needs an easy store-cupboard curry recipe up their sleeve, and this is one you will come back to time and again. It tastes even better the next day, so make double and you’ve got lunch tomorrow too. You can also freeze any leftovers.

Timings

Prep time: 10 minutes

Cook time: 30 minutes

Services

2

Calories per serving

323

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 1 garlic clove, finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper or hot chili powder
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • Juice of ½ lemon
  • 2 big handfuls of spinach

Method

  1. Heat the oil in a large saucepan and sauté the onion and garlic gently for a few minutes, until they have softened.
  2. Add all the spices and stir for a further 30 seconds before adding the chickpeas and tomatoes. Stir well.
  3. Crumble in the stock cube, add the lemon juice and 200ml water, and season well with salt and pepper.
  4. Simmer gently for about 25 minutes. If it seems to be reducing too much, add a little more water.
  5. Stir in the spinach, let it wilt for a minute or two, and it’s ready to eat.