Chickpea and spinach curry
Published: December 19, 2014 at 2:29 PM
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Serves 2
Easy
Total time: 30 mins
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Got some tins of chopped tomatoes and chickpeas in the cupboard, but stuck for inspiration? Try this wholesome veggie curry featuring spinach and potatoes.
Vegan
Vegetarian
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Make this chickpea and spinach curry, then check out more chickpea curry recipes such as our chana masala, saag chana masala, sweet potato and chickpea curry and spinach, chickpea and potato curry.
Looking for more vegetarian recipes? Check out our vegetarian curry, vegetarian chilli and vegetarian paella.
Ingredients
Nutrition
-
1 tbsp groundnut or sunflower oil
-
1 small onion
halved and sliced
-
a thumb-sized piece root ginger
grated
-
1 clove garlic
sliced
-
1 tbsp garam masala
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400g tin chopped tomatoes
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400g tin chickpeas
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200g small salad potatoes
quartered
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100g spinach
chopped
-
to serve (optional) naan bread
Nutrition: per serving
- kcal342
- fat11.1g
- saturates1.1g
- carbs47.5g
- fibre9.4g
- protein15.9g
- salt1.3g
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Method
-
step 1
Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.
-
step 2
Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.
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step 3
Serve in bowls on its own or with naan bread if you like.
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