Chickpea Spinach Curry Recipe
This easy spinach and chickpea curry is a rich, fragrant curry that's easy to make and is budget-friendly. Made with just a few store cupboard ingredients and a handful of spices this is a delicious family dinner.
Servings 4
Calories 707kcal
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion finely chopped
- 4 cloves of garlic finely minced or put through a garlic press
- 3 tsps finely grated ginger
- 1 medium green bell pepper pith and seeds removed then cut into chunks
- ½ tablespoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon dried red chilli flakes
- ¼ teaspoon fennel seeds
- 1 tablespoon tomato puree tomato paste in the USA
- 1 400g / 14.1oz can of cherry tomatoes
- 2 400g / 14 oz cans of chickpeas drained and rinsed under the cold tap
- 110 g / 3¾ cups of baby spinach
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon fresh lemon juice
For Serving
- Thinly sliced red onion, fresh corinader, rice and naan optional
Instructions
- Add 1 tablespoon of olive oil to a large lidded pan. Add the finely chopped onions along with a small pinch of salt. Cook for 15 - 20 minutes over medium heat until the onions soften. Then add the garlic and ginger and cook for a minute. Next, add all the spices and cook until they release their aromas, this should only take a minute.
- Add the chopped green bell pepper and stir until it is covered in spices.Pour in the cherry tomatoes and add 1 tablespoon of tomato purée. Fill the can halfway with cold water and add this to the pan. Stir well and use a wooden spoon to break up the cherry tomatoes. Season the sauce with salt and freshly ground black pepper. Simmer for 10 minutes.
- Next, add chickpeas to the sauce, and stir well.Cover the pan and cook over medium heat for 10 minutes, stirring often to stop any sauce sticking to the bottom of the pan. Remove the lid and cook for another 5 minutes or until the sauce has thickened.
- Add the spinach to the curry and stir until it wilts this should take about 5 minutes. Then add the lemon juice.Leave to cool slightly before serving with rice, fresh coriander, and thinly sliced red onion.
Notes
- Sodium Content - To reduce the sodium content look for canned tomatoes that do not contain added salt.
- Nutritional Information - The nutritional information listed is for one serving and does not include rice or naan. All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 707kcal | Carbohydrates: 86.6g | Protein: 27.1g | Fat: 31.2g | Saturated Fat: 5g | Sodium: 9876mg | Potassium: 1499mg | Fiber: 25g | Sugar: 20.8g | Calcium: 181mg | Iron: 11mg