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
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- Add the green chillies, chilli powder, coriander and turmeric. Stir then add the tomatoes and spinach. Simmer 5 minutes.
- Add the chickpeas and salt to taste. Simmer 1 minute to heat through. Stir in the yoghurt and serve.
