Chickpea and Spinach Curry
Two tins, a bag of spinach, and dinner in half an hour.
Serves 4 30 min 20g protein
veggievegandairy-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
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- 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