Chickpea and spinach curry
VeganCurryBudgetOne-pot
Chickpea and spinach curry
Tinned chickpeas and spinach make a hearty tomato curry using a handful of cupboard staples.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1 tbspvegetable oil
- 1onion, finely chopped
- 2 clovegarlic, finely chopped
- 15 gfresh ginger, grated
- 2 tbspmedium curry powder
- 400 gtinned chopped tomatoes, including juice
- 480 gtinned chickpeas, drained weight, rinsed
- 200 mlcoconut milk
- 200 gspinach, washed
- 100 mlwater
- ½ tspsalt
Make
Method
- 1.
Heat the oil in a large saucepan and cook the onion over a medium heat for 7 minutes, stirring until softened.
7 minutes - 2.
Add the garlic, ginger and curry powder. Stir for 1 minute.
1 minutes - 3.
Add the tomatoes, chickpeas, coconut milk, water and salt. Bring to a simmer and cook uncovered for 14 minutes, stirring occasionally.
14 minutes - 4.
Stir in the spinach in handfuls and cook for 3 minutes until wilted and the curry is piping hot.
3 minutes