Spinach & Chickpea Curry
This delicious chickpea and spinach curry is a quick and satisfying dish that is bursting with flavors and packed with nutrients. The aromatic curry paste blends perfectly with the tender chickpeas and vibrant baby spinach, creating a wholesome and hearty meal. Pair it with fluffy basmati rice for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 2 tbsp mild curry paste
- 1 onion , chopped
- 400g can cherry tomatoes
- 2 x 400g cans chickpeas , drained and rinsed
- 250g bag baby leaf spinach
- squeeze lemon juice
- basmati rice , to serve
Instructions
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 203 calories
- Fat Content: 4 grams fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1.5 milligram of sodium
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