Spiced Chickpea and Spinach Curry
⏱ 25 min · 🍽 4 servings · 🔥 350 kcal
A weeknight curry from canned chickpeas, frozen spinach and pantry spices — 25 minutes to a plant-based dinner that reheats well for lunch.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 300g spinach, fresh or frozen
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- 1 cup vegetable stock
Method
- Heat the oil in a large pan and sauté the onion, garlic and ginger until fragrant.
- Stir in the curry powder and cook for 30 seconds.
- Add the chickpeas, coconut milk and stock, and simmer for 12 minutes.
- Stir in the spinach and cook until just wilted.
- Serve over rice with a squeeze of lime.
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