Spinach & chickpea curry

Spinach & chickpea curry

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(22 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, questions and tips

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Halley Smith
22nd Sep, 2018
Worked great for me with the addition of garlic, garam masala and a few chillies for added heat. As long as you don't do what I did at first and dump all the spinach in at once, it's a hassle-free method I'll be using again!
3rd Dec, 2016
This recipe is everything you're looking for in a great meal: easy and quick to make, healthy and satisfying! I used one big tablespoon of tikka Masala curry paste, 1 tin of chickpeas and as other members suggested, added some garlic and a handful of mushrooms! With that you get 3 good servings! I will definitely make it again!
30th Jun, 2016
I only used one can of chickpeas, and added garlic, mushrooms and a bit of tomato puree. Very nice!
17th Feb, 2016
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!
4th Jan, 2016
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
15th Mar, 2015
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
10th Dec, 2014
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.
24th Sep, 2014
Super easy recipe. Tasty low cal curry which I will make again
24th Oct, 2012
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.
24th Oct, 2012
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.


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