Here’s a recipe that goes way back in time for me… it takes me back to well before I was vegan and living in London many years ago. It’s a dish that a good friend introduced to me and it was honestly, probably the first time I’d ever eaten chickpeas! This curry has been one of my favorite easy (and cheap!) meals since then. So, I thought I’d share my version of a Chickpea and Spinach curry.
It’s definitely one of those recipes we just keep going back to time and time again. In fact, it’s pretty much a weekly staple at this point. This curry is so easy to throw together and will have dinner on the table in just over half an hour. Oh, and you’ll probably find you have most ingredients in your cupboard already. Midweek meals just don’t get much better than that!
Not only is this recipe hella convenient, but it also packs a punch on the flavour front. It’s rich, creamy and full of delicious spices. Sometimes we mix it up a little and sub the tin of coconut milk for an extra tin of chopped tomatoes. It’s always delicious!
Easy Chickpea and Spinach Curry
Serves 6
Ingredients
1 tbsp olive oil
1 medium onion (roughly chopped)
3 gloves garlic (minced)
1 inch ginger (minced)
1 red chilli (chopped) – optional
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1 tbsp tomato paste
400g tinned chopped tomatoes
400g coconut milk
2 x 400g tinned chickpeas drained
100g spinach (roughly chopped)
2 tsp fenugreek leaves
Salt and pepper to season
Method
- Add 2 tbsp of oil to large pan over medium-high heat. Once hot, add onions and cook for about 5 minutes or until onion is soft. Then add garlic, ginger, chilli and cook for a further couple of minutes.
- To this, add all your spices and the 1 tbsp of tomato paste. Cook for a further couple of minutes to let the spices infuse your mix.
- Once your mix is nice and fragrant, add the chopped tomatoes, coconut milk and chickpeas. Bring to the boil before reducing heat to low, and leaving to gently simmer for a further 15 minutes.
- Add spinach and fenugreek leaves. Once spinach is wilted, remove from heat and season with salt and pepper as needed.
- Serve up with some rice or naan bread – and enjoy!
Ready for Pinning!
