Chickpea and Spinach Curry
Two tins, a bag of spinach, and dinner in half an hour.
Serves 4 30 min 20g protein
VegetarianVeganDairy freeLegumesIndianBudget
Plan it this weekIngredients
- Tinned chickpeas800 g
- Baby spinach200 g
- Tinned chopped tomatoes400 g
- Coconut milk400 ml
- Brown onion200 g
- Garlic15 g
- Fresh ginger15 g
- Basmati rice300 g
- Curry powder13 g
- Vegetable oil20 ml
Method
- Cook the diced onion in the oil over medium heat for 8 minutes until golden at the edges.
- Add the garlic, ginger and curry powder and stir for 1 minute.
- Add the tinned tomatoes and coconut milk, bring to a simmer, and cook for 10 minutes.
- Stir in the drained chickpeas and simmer for a further 8 minutes, then fold through the spinach until wilted.
- Season to taste and serve with the rice.
What it costs, and where to buy it
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- Tinned chickpeas · 800 g
- Baby spinach · 200 g
- Tinned chopped tomatoes · 400 g
- Coconut milk · 400 ml
- Brown onion · 200 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Basmati rice · 300 g
- Curry powder · 13 g
- Vegetable oil · 20 ml