1139

Chickpea and spinach curry

  • serves 2
  • Easy

Got some tins of chopped tomatoes and chickpeas in the cupboard, but stuck for inspiration? Try this wholesome veggie curry featuring spinach and potatoes.

Advertisement

Ingredients

  • groundnut or sunflower oil 1 tbsp
  • onion 1 small, halved and sliced
  • root ginger a thumb-sized piece, grated
  • garlic 1 clove, sliced
  • garam masala 1 tbsp
  • chopped tomatoes 400g tin
  • chickpeas 400g tin
  • small salad potatoes 200g, quartered
  • spinach 100g, chopped
  • naan bread to serve (optional)

Method

  • Step 1

    Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.

    Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.

    Serve in bowls on its own or with naan bread if you like.

Nutritional Information

  • Kcals 342
  • Carbs 47.5g
  • Protein 15.9g
  • Fat 11.1g
  • Salt 1.3g
  • Saturates 1.1g
  • Fibre 9.4g
Advertisement