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.
If you find yourself short of time regularly, be sure to keep an eye on my 15 minute recipe section, here on The Accidental Chef.
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.
What curry paste to use?
Honestly, you can use whatever you have to hand. This spinach chickpea curry is Indian inspired. 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.
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. Can you eat this spinach and chickpea curry cold? YES YOU CAN.
Other quick and easy meals
- 30-minute Satay Sweet Potato Curry
- Quick and Easy Artichoke Pasta
- One-pan Mushroom & Goats Cheese Pasta
Chickpea + Spinach Curry
- 1 onion
- 2 cloves of garlic finely chopped
- 2 tbsp curry paste
- 1 tin of chickpeas
- 2 fresh plum tomatoes diced
- 1 tin of chopped tomatoes
- Juice of Half a lemon
- 2 handfuls of spinach
- 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.