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Curried Chickpeas and Spinach
These quick and easy curried chickpeas and spinach make a flavour-packed and nutritious supper, with zingy lemon, Indian spices and a creamy coconut sauce.
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Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 red onion
- 1 teaspoon garlic purée / ready-chopped garlic
- 1 teaspoon ginger purée / ready-chopped ginger
- 1 green chilli
- 1.5 tablespoon curry powder
- 400 g tin chickpeas
- 10 cherry tomatoes
- handful fresh coriander
- 200 g coconut milk
- 50 g baby spinach
- 1 lemon
Instructions
- Heat the oil in a large frying pan. Peel and slice the onion and fry gently for 4-5 minutes until soft.
- Add the garlic and ginger. De-seed and finely slice the chilli then add to the pan along with the curry powder. Cook gently for a further minute or two.
- Drain and rinse the chickpeas.
- Halve the cherry tomatoes and to the pan along with the chickpeas.
- Finely chop the stalks of the coriander and add to the pan, saving the leaves for later.
- Add the coconut milk, then simmer for 5 minutes until the sauce has thickened (add a splash of water if it dries out too much). Season with salt and pepper to your taste.
- Finely chop the spinach and stir through the chickpeas, followed by the juice of the lemon, and finally add the chopped coriander leaves.
Video
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 40gProtein: 10gFat: 17gSaturated Fat: 8gTrans Fat: 1gSodium: 541mgPotassium: 740mgFiber: 11gSugar: 7gVitamin A: 2837IUVitamin C: 63mgCalcium: 129mgIron: 5mg
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