Name: Chickpea + Spinach Curry
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 3
Cuisine: Vegan
Ingredients: 1 onion; 2 garlic cloves (finely chopped); 2 tbsp curry paste; 1 tin of chickpeas; 2 diced tomatoes; 1 tin of chopped tomatoes; Juice of half a lemon; 2 handfuls of spinach

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Hungry and running low on time? Knock up a 15-minute Chickpea and Spinach Curry, and then get on with relaxing.

I know the feeling, believe me, even doing a blog about my love of food and flavour, sometimes I just can’t be bothered to cook. We all have off days, particularly in the current climate, and that’s fine. You’re allowed to get your foot off the gas, just ignore everything that is going on in the world and dive headfirst into a TV binging session. I’d go as far as saying I actively encourage it.

Eight Ingredients and 15 minutes.

Creating a delicious dinner doesn’t always require going out for a big shop. There’s some advice I should heed more often. This recipe is great, and all you need is two handfuls of spinach, a can of chickpeas, three tomatoes, a large onion, a tin of chopped tomatoes (that barely fits in its bowl), a couple of garlic cloves, some curry paste and half a lemon. How easy is that? It won’t break the bank either.

From top to bottom, left to right: white bowl containing two handfuls of spinach, small blue bowl of chickpeas, 3 plum tomatoes, 1 large onion, small blue bowl containing chopped tomatoes, 2 garlic cloves, 2 tablespoons of curry paste, half a lemon.

Healthy Eating on a Budget.

Not only is this recipe quick and tasty, but it also won’t break the bank either, I did some very quick maths, and the recipe for this exact Chickpea + Spinach Curry comes in at well under £1 per portion, serving three people at 63 pence each. It’s low in fat and super high in Vitamin K thanks to the spinach and tomatoes.

Three bowls of Chickpea + Spinach Curry in white bowls, shot from a 45 degree angle. — Chickpea + Spinach Curry served with Couscous. I added a small bunch of chopped coriander
to the couscous for extra flavour.

What curry paste to use?

Honestly, you can use whatever you have to hand. I tend to batch make a bunch of curry paste once or twice a month. It works out much cheaper than purchasing it from the store (once you have all the spices you need).

What should I serve the curry with?

If time is of the essence, then I’d recommend going with couscous, but if you’ve got a spare 10 minutes then you can’t go wrong with rice. You could chuck in a naan bread too if there are any kicking about.

If you’re going with couscous, crumble a vegetable stock cube into the water before adding to the couscous. It really does add flavour. Sprinkle some finely chopped coriander during the flushing process for even more flavour.

If you need you a side dish, these gorgeous Carrot Fritters make the perfect accompaniment.

Three bowls of chickpea and spinach curry arranged in an S shape on a concrete table. — This recipe serves three comfortably – but can also be reheated if you’re looking to meal prep for lunch.

Alterations and Changes

Use this Chickpea + Spinach Curry recipe as a guide if you wish. If you don’t have any spinach for this, don’t worry, you can throw in any vegetables you have in the fridge. Got some broccoli that need’s using? Chuck her in at the beginning after the onions and garlic are nice and soft, and cook until tender. Kale? Sure thing, blanch it for 90 seconds in boiling water, drain and add towards the end.

Wanna spice it up? Add more curry paste or chuck in a chilli, or a pinch of chilli powder. You get the idea, the possibilities are endless. You’ll end up with a delicious Chickpea + Spinach Curry whatever the weather, or maybe a Chickpea + Kale Curry, who knows.

This keeps great in the fridge for a couple of day, just in case you can’t be bothered to make lunch either.

Granite effect high sided frying pan containing curry, set against a white concrete bakcground — Where did the spinach go? Spinach is high in Iron, Potassium, Magnesium, Calcium and Vitamin K, yet still vanishes when cooking. Magic.

Chickpea + Spinach Curry

★★★★

4 from 1 reviews

Author: JPLongland
Prep Time: 2
Cook Time: 15
Total Time: 17 minutes
Yield: 3 1x
Diet: Low Calorie

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Description

Eating healthy doesn’t have to be time consuming or expensive. This Chickpea + Spinach Curry is ready in just 15 minutes, is under £1 per portion and low in fat.

Scale

Ingredients

1 onion
2 garlic cloves (finely chopped)
2 tbsp curry paste
1 tin of chickpeas
2 diced tomatoes
1 tin of chopped tomatoes
Juice of half a lemon
2 handfuls of spinach

Instructions

Set a pan over medium-high heat with a glug oil Slice onion and finely chop garlic and saute until soft, about 5 minutes.
Add curry paste, chickpeas and diced tomatoes and cook for a further 2 minutes, until fragrant. Add tinned chopped tomatoes, lemon juice and season with salt and pepper, bring to a simmer and simmer for 5 – 8 minutes
Chuck in your spinach, give a quick stir, cover and take off the heat.
Serve with couscous and a sprinkling of fresh coriander.

Notes

Meal Prep: Box up any leftovers and have for lunch the following day. This curry will keep in the fridge for up to 5 days.

Spice it up: Add as much chilli as you like to this. If you’re using fresh chillies add at the beginning with the onion and garlic, if you’re using powder add it just before the curry paste.

Category: Dinner
Method: Stove Top
Cuisine: Vegan

Keywords: healthy eating, vegan, 15 minute meals, healthy eating on a budget

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