Dinner · Indian
Chickpea and spinach curry
A fast weeknight curry of chickpeas and spinach in a spiced tomato sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 300 g canned crushed tomatoes
- 300 g canned chickpeas, drained and rinsed
- 100 g baby spinach
- 180 g basmati rice, cooked
Method
Heat the oil in a saucepan over medium heat and cook the onion for 6 minutes until softened.
Add the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Stir in the crushed tomatoes and chickpeas and simmer for 10 minutes.
Stir in the spinach and cook for 2 minutes until wilted.
Serve over basmati rice.