Spinach and Chickpea Curry Recipe #206705
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
50 min | 10 min prep
SERVES 4
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon dried chili pepper flakes, crushed
- 1/2 teaspoon turmeric
- 400 g canned tomatoes
- 800 g tinned chickpeas, rinsed and drained
- 250 g spinach
- 1/2 lemon, juice of
- Heat the oil and gently fry the onions for 10 minutes.
- Add the spices, stir well and cook for a further 2 minutes.
- Add tomatoes and chickpeas and simmer for 25 minutes.
- Increase the heat and stir in the spinach and lemon juice.
- When the spinach has wilted - serve.
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5 stars