Chickpea, red pepper and spinach curry
Serves 4
A little effort
Total time:
This vegetarian chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric and makes a wonderful quick after work meal, ready in less than 30 minutes and served with Indian naan or chapatis.
Skip to ingredients
- 1 clove garlic
- 1 red chilli
- thumb-sized piece gingerpeeled
- olive oil
- 1 oniondiced
- 1 tbsp garam masala
- ½ tsp turmeric
- 1 tsp ground cumin
- 400g tin chickpeasdrained
- 3 peppersdiced
- 440g tin chopped tomatoes
- 260g spinach
Nutrition: per serving
- kcal172
- fat4.2g
- carbs24.8g
- fibre7.1g
- protein9.5g
- salt0.7g
Method
step 1
Whizz the ginger, garlic and chilli in a blender until it forms a paste. Fry in a tsp of olive oil until fragrant before adding the onion. Cook for 2 minutes before adding the spices.
step 2
Add the chickpeas, peppers and chopped tomatoes with a splash of water. Simmer for 10 minutes. Add the spinach until wilted and season. Serve with chapatis or naan.