Indian-inspired · Vegetarian
Chickpea & spinach curry
A weeknight-friendly curry with tender chickpeas and plenty of spinach in a rich tomato and coconut sauce.
- Serves 2
- About 40 minutes
- Vegetarian
Ingredients
- 1 tsp cumin seeds
- 1 green chilli, sliced
- 2–3 garlic cloves
- A thumb-sized piece of ginger, grated
- 1–2 onions, sliced
- 1 × 400g tin chopped tomatoes
- 2 tbsp tikka masala paste
- 2 tbsp tomato purée
- 300g cooked chickpeas
- 200ml coconut milk
- 400g spinach
- Lemon juice, to taste
- Salt, to taste
- Oil, for frying
Method
- Crush the garlic and grated ginger together with a little salt to make a paste.
- Heat the oil in a pan and add the cumin seeds. When they sizzle, add the onions and cook over a high heat until golden.
- Add the chilli, garlic and ginger paste and cook briefly.
- Add the tikka masala paste and fry for about 1 minute.
- Add the chickpeas and stir to coat.
- Add the tomatoes and cook over a medium heat for 10 minutes to reduce.
- Stir in the tomato purée and coconut milk. Bring to the boil, cover and simmer gently for 10 minutes.
- Add the spinach, cover and cook for 2 minutes until wilted.
- Stir through the spinach and add lemon juice and salt to taste. Serve with naan or rice.