Spinach, Tomato & Chickpea Curry

By far one of the recipes I COOK THE MOST – it’s quick, easy and delicious.

The recipe tick all the boxes for me! It tastes as if you slaved away for hours, but the curry only takes 30 minutes to make.  This family friendly recipe can be thrown together with the majority of the ingredients from your cupboard making this dish quick, super easy and very budget friendly.

Why you should make this recipe

  • it takes 30 minutes to make
  • it can be made with majority cupboard ingredients 
  • its full of flavour 
  • if you are new to curries than start here!
  • budget friendly 

Healthy credentials

This recipe if full of fibre and plant protein in fact Total Approximate per 300g Serving:
Protein: ~22-23g
Fiber: ~25g

My ‘go-to’ recipe if I need nourishment!

Seasonal Swaps: you can use any greens here, chard and kale would work well. You can use any canned beans here as well, I think butterbeans would work a charm.

Foundation Recipe

This is such a good recipe to have as base (or foundation) to create new recipes from.

  1. Add my Jammy Eggs Recipe for a complete nutritious meal.

Serving Suggestions:

Serves 4 or 2 with plenty of leftovers

Spinach, Tomato & Chickpea Curry

30-Minute family friendly vegan supper that tick all the boxes for me. It's full of flavour, easy to make and is packed full of fibre.
Prep Time 5 minutes
Cook Time 30 minutes
Diet Gluten-free, High Plant-protein, High-fibre, Vegan
Servings 4 people

Ingredients
  

  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 large onions finely sliced
  • 3 large cloves of garlic minced
  • 3 tbsp fresh ginger peeled and grated
  • 1 1/2 teaspoons ground coriander
  • 1 tsp turmeric
  • 2 x 400g tinned chopped tomatoes
  • 2 x 400g tinned chickpeas drained
  • 200 g baby spinach/chard/kale rind removed, roughly chopped

Instructions
 

  • Pour the oil in a medium lidded saucepan over a medium heat, add the mustard & cumin seeds , stir for a minute until the mustard seeds start to pop (they will pop all over the place so keep the lid on).
  • Add the onions, 1 teaspoon salt, stir to cover the onions with the seeds and oil and leave to cook, covered for about 15 minutes, you want to hear a gentle sizzle, stirring occasionally, until the onions are soft and translucent. The better the onions the better the curry, you want the onions to be ‘jammy’ looking.
  • While the onions are cooking, add the ground coriander and turmeric to a small frying pan (no oil), toast on a medium heat until fragrant, about 3 minutes, set aside.
  • Add the garlic and ginger and stir for 3 minutes until fragrant, now add the toasted spices and another teaspoon salt, stir well. Everything should smell amazing by now!
  • Add the tinned tomatoes and HALF fill one can with water and add to the curry. Stir everything gently and bring to a simmer.
  • Simmer, for 10-15 minutes until the tomato sauce has thicken and most of the water has evaporated. TIP: It’s important that the sauce reduces to a thickish consistency, you don’t want a watery curry but enough moisture not to be dry. Have a taste, adjust the seasoning by adding more salt and a pinch of pepper if needed. The sauce should taste rich and fragrant.
  • Add the chickpeas and stir through, simmer for a few minutes for the chickpeas to heat through.
  • Add the chopped spinach, folding the leaves into the warm curry. When all the spinach is incorporated, remove the curry from the heat, the heat will be enough to cook the spinach. If using a thicker leaf like kale, you might want to cook the curry for 5 more minutes and then remove from the heat.
  • Give your curry a final taste and season accordingly.
  • To serve, ladle the warmed curry in a bowl and serve along with basmati rice or flatbreads, a spicy pickle and a cooling yogurt. Enjoy!
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