Chickpea and spinach coconut curry
A creamy, gently spiced chickpea curry with soft spinach, ready in 35 minutes and made entirely from the cupboard.
- Time35 min
- LevelEasy
- Costabout £1.30 a head
Ingredients
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Method
- 1
Cook the rice following the packet instructions, then keep it covered.
12 min - 2
Heat the oil in a large pan over a medium heat. Fry the onion for 8 minutes until soft and golden.
8 min - 3
Add the garlic, ginger, cumin, coriander, turmeric and chilli flakes. Stir for 1 minute until it smells warm and toasty.
1 min - 4
Pour in the tomatoes and coconut milk. Add the chickpeas and salt. Simmer gently for 15 minutes until the sauce is thick and creamy.
15 min - 5
Stir in the spinach a handful at a time until it wilts, about 2 minutes. Add the lemon juice and taste for salt.
- 6
Serve spooned over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.