Creamy Chickpea and Spinach Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion
- 2 Garlic Cloves (peeled)
- 1 tsp Fresh Ginger (grated)
- 3 tbsp Mild Curry Paste
- ยฝ tsp Turmeric
- 1 tsp Cumin
- 400 g Cherry Tomatoes (tinned) (or chopped tomatoes)
- 800 g Chickpeas (drained (2 x 400g tins))
- 150 g Frozen Spinach (defrosted in microwave)
- 400 g Tin of Coconut Milk
- 3 tbsp Mango Chutney
Method
- Place the onion, garlic and ginger in a food processor and whizz up to a paste.
- Heat the oil in a large pan and fry the onion paste for 2 minutes. Add the curry paste and spices and cook for 5 minutes.
- Add the tinned cherry tomatoes and drained chickpeas and simmer for 10 minutes.
- Add in the spinach (which should be defrosted) and coconut milk. Simmer for 10 minutes.
- Stir through the mango chutney before serving.