Spinach & chickpea curry

Spinach & chickpea curry

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(47 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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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.
22nd Sep, 2012
Really enjoyed this recipe. Very easy to make. Can't wait till I make it again :)
28th May, 2012
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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