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Chickpea, red pepper and spinach curry

This vegetarian chickpea, red pepper and spinach curry makes a wonderful quick after work meal. It is ready in less than 30 minutes and served best with Indian naan or chapatis.

30 mins

Serves 4

Ingredients

  • garlic 1 clove

  • red chilli 1

  • ginger thumb-sized piece, peeled

  • olive oil

  • onion 1, diced

  • garam masala 1 tbsp

  • turmeric ½ tsp

  • ground cumin 1 tsp

  • chickpeas 400g tin, drained

  • peppers 3, diced

  • chopped tomatoes 440g tin

  • spinach 260g

Method

  • 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. (Garam masala, turmeric, cumin)

  • 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.


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