10 Minute Chickpea and Spinach Curry

Name: 10 Minute Chickpea and Spinach Curry
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4 servings
Ingredients: 0.5 tablespoon olive oil; 1 onion; 2 garlic clove; 400 g chopped tomatoes; 400 g canned chickpeas; 100 g spinach; 10 g fresh coriander (cilantro); 0.5 teaspoon ground coriander; 0.5 teaspoon paprika; 0.5 teaspoon cumin; 0.5 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 1 pinch sea salt and ground black pepper

User Reviews

4.7

804 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings
4 servings
Calories
123 kcal
Course
Main Course
Cuisine
Indian

10 Minute Chickpea and Spinach Curry

Leo Hart

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Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later.

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Ingredients

Servings

0.5 tablespoon olive oil
1 onion diced
2 garlic clove crushed
400 g chopped tomatoes canned
400 g canned chickpeas canned; drained
100 g spinach
10 g fresh coriander (cilantro)
0.5 teaspoon ground coriander
0.5 teaspoon paprika
0.5 teaspoon cumin
0.5 teaspoon ground turmeric
0.5 teaspoon cayenne pepper
1 pinch sea salt and ground black pepper

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Instructions

Heat 0.5 tablespoon Olive oil in a large pan and add 1 Onion and 2 Garlic clove and cook for 2 minutes.
Add 0.5 teaspoon Ground coriander, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground turmeric and 0.5 teaspoon Cayenne pepper and stir well.
Add 400 g Chopped tomatoes, 400 g Canned chickpeas and 1 pinch Sea salt and ground black pepper. Reduce the heat and simmer for 8 minutes.
2 minutes before it has finished cooking, add 100 g Spinach and 10 g Fresh coriander (cilantro) and stir well.
Cook for 2 minutes or until the spinach has wilted. Serve with more chopped coriander (cilantro) on top.

Notes

If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden pan as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.

Nutrition Information

Show Details

Serving 1portion Calories 123kcal (6%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 1g (2%) Sodium 232mg (10%) Potassium 195mg (6%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2500IU (50%) Vitamin C 14mg (16%) Calcium 50mg (5%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 123 kcal

% Daily Value*

Serving	1portion
Calories	123kcal	6%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	1g	2%
Sodium	232mg	10%
Potassium	195mg	4%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	2500IU	50%
Vitamin C	14mg	16%
Calcium	50mg	5%
Iron	1.4mg	8%