Quick Chickpea and Spinach Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Servings
4
-
Calories
342 kcal
-
Course
Main Course
-
Cuisine
Indian
Quick Chickpea and Spinach Curry
Report
Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.
Share:
Ingredients
- 3 onions cut into quarters
- 3 garlic cloves
- 2 cm fresh ginger, peeled about 1 teaspoon grated
- 2 tablespoon vegetable oil or ghee
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cayenne pepper optional
- fine sea salt to taste
- 1 teaspoon amchoor powder optional
- 3 whole canned tomatoes, or 300 gr canned chopped tomatoes
- 800 g jarred or canned chickpeas, drained 2 cans
- 150 g spinach leaves
- 1 tablespoon lemon juice
- 300 ml hot water or vegetable stock
To serve:
- 380 g steamed jasmin or basmati rice
- 2 tablespoon fresh coriander leaves finely chopped
- 1 lemon cut into wedges
Add to Shopping List
Instructions
- Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.
- Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee over medium heat, then add the onion mixture and saute for 2 minutes, until softened.
- Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.
- Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.
- Add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.
- Turn off the heat, sprinkle with lemon juice and serve your spinach and chickpea curry with steamed basmati rice.
Notes
- If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.
- You can use frozen spinach leaves instead of fresh. Simply add them frozen whilst your curry sauce cooks.
- You can use canned tomatoes, or fresh tomatoes. I like to use canned whole tomatoes but chopped tomatoes work just fine.
- If you don't fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.
- Although it's totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.
- Storage tips:
- Place leftovers in an airtight container and store in the fridge up to 2 days. Alternatively, store in the freezer for up to 2 months.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
50g
(17%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Sodium
1035mg
(43%)
Potassium
1229mg
(35%)
Fiber
15g
(60%)
Sugar
11g
(22%)
Vitamin A
4115IU
(82%)
Vitamin C
48mg
(53%)
Calcium
226mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 1035mg | 43% |
| Potassium | 1229mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 4115IU | 82% |
| Vitamin C | 48mg | 53% |
| Calcium | 226mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
