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Chickpea, tomato and spinach curry

This simple curry has a limited number of ingredients and still tastes great! Thanks to Gillian for sharing this recipe.

Batch-cooking & Freezable
Dinner
Easy
Meat alternative
Time 30 mins
Skill Level Easy
On this page

Ingredients List

Serves 2
  • 1 red onion finely sliced
  • 1 tsp mustard seed
  • 2 garlic cloves crushed
  • 1 tsp ginger grated
  • 2 tomatoes
  • 2 very large, ripe and roughly chopped
  • 1 tbsp tomato paste
  • 1 red chilli seeds removed, finely chopped
  • 2 tsp garam masala
  • 400 g chickpeas drained and rinsed
  • 250 g spinach washed
  • lemon juice squeeze of
  • 3 tbsp non-dairy yoghurt plus extra to serve
  • cilantro handful of, roughly chopped, also known as coriander
Metric - US Imperial

Instructions

  1. Dry fry the sliced onion with a pinch of salt in a large heavy-based saucepan over a medium heat until softened and starting to colour. Add a splash of water if the onions start to catch. 
  2. Add the mustard seeds and cook for a further two minutes.
  3. Add the garlic, ginger, tomato, tomato paste, chilli, garam masala and chickpeas and cook for a further 2 minutes, stirring. 
  4. Add 3 tbsp water and cook for another two minutes. The consistency should be quite thick. 
  5. Stir in the spinach, then cover and leave for another 4 minutes to wilt. 
  6. Uncover, add a squeeze of lemon juice and stir everything together. 
  7. Take off the heat then stir through the yogurt. 
  8. Serve with naan bread, plain rice (microwave rice can be used here) and top with more yogurt and cilantro. 

Note: If freezing add the yoghurt after reheating.

Please find an OMS recipe for naan bread below. 

You can find more of Gillian’s recipes here on Instagram.