Dinner

Chickpea Spinach Curry

Quick vegan chickpea and spinach curry in a korma-spiced tomato sauce, served over white rice.

StandardVegetarianVeganGluten Free
202
kcal
7g
Protein
33g
Carbs
4g
Fat
£0.35
Per Serving
⏱ Prep: 5 min 🍳 Cook: 25 min 🍽 Serves 3
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 2 tins (drained) 190.4 kcal
Frozen Spinach 150g 11.5 kcal
Tinned Tomatoes 1 tin 24 kcal
Onions 1 large onion 18 kcal
Garlic 3 cloves 3.2 kcal
Curry Paste (korma) 4 tbsp 49 kcal
White Rice 240g (dry) 280 kcal
Olive Oil 1 tbsp 29.2 kcal
👨‍🍳 Method
  1. 1Cook white rice per packet instructions.
  2. 2Heat olive oil in a large pan. Fry diced onion for 5 minutes.
  3. 3Add garlic and curry paste, cook 2 minutes.
  4. 4Add chickpeas and tinned tomatoes. Stir and simmer 10 minutes.
  5. 5Stir in frozen spinach and cook 5 more minutes until wilted.
  6. 6Season and serve over white rice.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →