Spinach & chickpea curry

Spinach & chickpea curry

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(13 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A low fat, low calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal203
  • fat4g
  • saturates0g
  • carbs28g
  • sugars5g
  • fibre6g
  • protein9g
  • salt1.5g
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  • 2 tbsp mild curry paste
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can cherry tomato
  • 2 x 400g cans chickpeas, drained and rinsed
  • 250g bag baby leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • squeeze lemon juice
  • basmati rice, to serve


  1. Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.

  2. Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

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Comments (10)

pocketlucy's picture

I only used one can of chickpeas, and added garlic, mushrooms and a bit of tomato puree. Very nice!

Beckyvee's picture

In addition to the receipe I added chopped cherry tomatoes, garlic, mushrooms then with the tinned tomatoes I added a little veg stock. Reduced the sauce then added garden peas with the chickpeas. It was very yum!

weaselpimp's picture

I used jalfrezi paste, tin of chopped tomatoes and threw some halved fresh cherry tomatoes in. Also, I didn't have it with rice but instead scooped it from a bowl with wholemeal pitta bread, delicious. Definitely make it again

bananacity's picture

made this today - used some garam masala and madras curry paste. added garlic, onion peas and cabbage, as well as a veg stock cube. omitted the rice and just served with salad and fat free yoghurt for a low-carb low-cal dish

Shaeren's picture

This is one of my favourite recipes as it's quick, easy, and delicious!

It tastes nice made as suggested in the recipe but it serves as a good base for customisation as well. Possible additions that work well include: garlic, mushrooms, peas, and coconut milk/coconut yogurt. Using frozen veg makes it extra easy because there's no prep involved.

I often omit the curry paste and lemon too, choosing to add spices like coriander, cumin, turmeric, mustard seeds and chilli flakes instead. I suspect a stock cube wouldn't go amiss either, although I've never tried it myself.

Finally, I'll often serve with chapatti instead of rice - only because I tend to make big batches to eat throughout the week and rice doesn't keep well.

nikkinoodle40's picture

Super easy recipe. Tasty low cal curry which I will make again

mariastampadoulla's picture

Forgot to say that I added 100gr of low fat yoghut (58 calories) on the 2nd time of making and it turned out really creamy.

mariastampadoulla's picture

I love this for low calorie meal. I am on the 'Eat, Fast and live longer regime and this is perfect for the two days of 500 calories. I did have to add a lot more curry spices as it was too insipid.

surfinpaula's picture

Really enjoyed this recipe. Very easy to make. Can't wait till I make it again :)

flaminglacer's picture

For something that cooks very quickly, it's fairly tasty but needs more seasoning and definitely more than a 'squeeze' of lemon juice.

I think it would be better with Naan rather than rice and I don't see it serving four hungry adults for a main meal

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