Spinach and Chickpea Curry
Great on top of fluffy white rice or with a naan bread, this vegan recipe uses only canned and frozen ingredients which are cheap and keep for ages.
Serves 2
20 Mins
Easy
Ingredients
600g jar of passata
1 clove garlic
1 teaspoon curry powder
½ teaspoon paprika
400g jar of chickpeas
400g frozen spinach
Let's cook
Chop the garlic and fry on a gentle heat in a little oil for 1 minute. Add the passata and spices and simmer for another 2 minutes. Throw in the frozen spinach and stir it up until softened and combined. Drain the chickpeas and stir them into the sauce. Cook for about five minutes more until the curry is piping hot.
Alice Joslin
Royal Holloway University of London
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