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Member recipe

Chick Pea and Spinach Curry

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(7 ratings)

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Serves 4


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  • 1 tbsp olive oil
  • 1 lge brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2cm piece ginger, finely chopped
  • 1 green chilli, finley chopped
  • 2 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tbsp medium curry paste
  • 1 tbsp tomato paste
  • 1 med red capsicum, diced
  • 400gm tinned diced tomatoes
  • 300ml vegetable stock
  • 400 gms loose leaf spinach
  • 400gm tinned chick peas, drained
  • 1 tsp garam masala


    1. heat oil in a lge frypan on med-high heat
    2. add onion, garlic, ginger and chilli to pan, stir for 3-5mins
    3. add cumin, tumeric, curry paste, tomato paste, tinned tomato and capsicum, cook further 2-3 mins
    4. add vegetable stock, reduce heat and simmer for 15 mins
    5. add spinach in handfuls, allowing to wilt before adding the next
    6. add chick peas, stir through for 3-4 mins
    7. stir garam masala through before serving

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Comments (8)

catherinebromley's picture

So delicious! I used kale instead of the spinach and added some courgette ( just for an extra veg) . My carnivore husband even enjoyed it and had second helpings. I will most definitely yes this recipe again.

rebeccarhubarb's picture

Really delicious and easy to make. I used mushrooms, lentils, tofu and spinach and finished with lime and coriander. Will be making again!

stabber42's picture

Really lovely and so easy to make, definitely will make it again.

denisejura's picture

I have made this a lot and it's always a winner! Thanks for aharing

vedwards84's picture

Really easy and very tasty! Perfect first time.

catherinesalisbury's picture

Made this tonight and it was delightful. I will definitely be making this recipe again.

johnnycalvert's picture

Very easy and very tasty!

ksm5979's picture

I made this as a extra for a vegetarian friend we had over for a dinner party. I was so simple and tasty she had to fight all our of our meat eating friends off just to get some! Very quick and well worth doing!!

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