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Chickpea and Spinach Curry
A creamy, comforting plant-based curry that's on the table in 35 minutes.
Meg's tip: Serve with brown rice or a wholemeal flatbread. Add cooked chicken for extra protein.
Contains: Check your curry paste (may contain mustard or celery). Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 4 · Prep 10 min · Cook 25 min
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- Thumb of ginger, grated
- 2 tbsp mild curry paste
- 400g tin chopped tomatoes
- 400ml tin light coconut milk
- 2 x 400g tins chickpeas, drained
- 200g spinach
- Fresh coriander and lime
Method
- Soften the onion in the oil for 6 to 8 minutes.
- Add the garlic, ginger and curry paste and cook for 1 minute.
- Pour in the tomatoes and coconut milk, then add the chickpeas.
- Simmer for 15 minutes until thickened.
- Stir in the spinach until it wilts. Finish with coriander and a squeeze of lime.
Per serving (approx.): 305 kcal, 12g protein, 33g carbs, 14g fat