Chickpea and Spinach Curry

    30 minutes

    This is a refreshing and light vegetarian curry which comes together extremely quickly using tinned chickpeas. Serve over rice.

    7 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1/2 teaspoon mustard seeds
    • 2 cloves garlic, diced
    • 10 curry leaves
    • 2/3 cup onion, diced
    • 2 green chillies, slit
    • 1/2 teaspoon chilli powder
    • 1 teaspoon ground coriander
    • 1/2 teaspoon turmeric
    • 200g tomatoes, diced
    • 50g spinach, chopped
    • 100g tinned chickpeas
    • salt, to taste
    • 300g plain yoghurt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan and add mustard seeds. When they start to pop, add garlic, curry leaves and onion. Saute five minutes until onion is soft.
    2. Add the green chillies, chilli powder, coriander and turmeric. Stir then add the tomatoes and spinach. Simmer 5 minutes.
    3. Add the chickpeas and salt to taste. Simmer 1 minute to heat through. Stir in the yoghurt and serve.

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