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CHICKPEA & SPINACH CURRY

Aromatic, Satisfying, Nutritious

This chickpea and spinach curry brings together plant-based protein, nutrient-dense greens, and warming spices in one satisfying dish. Naturally low in fat but rich in flavour and fibre. Perfect for anyone looking to enjoy bold, aromatic food that supports their health goals.

Serves: 4  |
 Cook Time: 30 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli powder (adjust to taste)
  • 400g tin chopped tomatoes
  • 2 x 400g tins chickpeas, drained and rinsed
  • 400ml light coconut milk
  • 200g fresh spinach
  • Fresh coriander, chopped
  • Sea salt and black pepper
  • Lime wedges for serving

Directions

  1. Heat olive oil in a large pan over medium heat.
  2. Add onion and cook for 5 minutes until softened. Add garlic and ginger, cook for 1 minute.
  3. Add cumin, coriander, turmeric, garam masala, and chilli powder. Cook for 1 minute until fragrant.
  4. Add chopped tomatoes, chickpeas, and coconut milk. Stir well to combine.
  5. Bring to a simmer, then cook for 15 minutes, stirring occasionally.
  6. Add spinach and stir until wilted, about 2-3 minutes.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh coriander and serve with lime wedges.

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