Vegan Chickpea & Spinach Curry


2 onions (diced)

1 red pepper (diced)

1 tin of chickpeas

1 tin of chopped tomatoes

100-150g spinach

Salt & Pepper

Curry paste

1 tsp Chilli Powder

1/2 tsp Ground Cumin

1 tsp Garam Masala

1 tsp Ground Coriander

1/2 tsp Tumeric

1/2 tsp Ground Ginger

3 cloves of Garlic (minced)

Salt and Pepper

1 tsp Olive Oil

1 tbsp Tomato Purée




Using a pestle and mortar or a food processor, blend all the curry paste ingredients until a fine paste is formed.

In a large pan, fry off the vegetables until they start to soften then add the curry paste, fry for 2-3 minutes.

Add in the chickpeas and chopped tomatoes, mix then simmer for 10 minutes. (Add a little water if needed)

Season with salt and pepper.

Stir the curry then add in the spinach. Simmer for 5 minutes then serve.


TOP TIP: Why not serve the curry with Broccoli Rice


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