Cook Well for Less

Chickpea & Spinach Curry

A straightforward chickpea and tomato curry using familiar supermarket ingredients, with a little curry reserved for another meal.

Prep
10 mins
Cook
25 mins
Total
35 mins
Difficulty
easy
Serves
2
Illustration: Tomato chickpea and spinach curry beside plain rice in a shallow bowl
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 1 medium brown onionfinely chopped
  • 1 x 400 g tin chopped tomatoes
  • 1 x 400 g tin chickpeas, drained
  • 100g baby spinach
  • 120 g rice, to serve

Optional extras

  • Plain yoghurt, to serve
Equipment
  • saucepan
  • saucepan with lid
  • chopping board
  • knife

Cook

Method

  1. Soften the onion

    Heat the oil in a saucepan and cook the onion gently for about 8 minutes.

  2. Add the flavourings

    Stir in the garlic, ginger and curry powder and cook for 1 minute.

  3. Simmer

    Add the tomatoes, chickpeas and the measured water. Simmer for about 15 minutes until thickened.

  4. Cook the rice

    Once the curry is simmering, cook the rice according to the packet instructions so it finishes near the end of the curry cooking time. Drain it if needed, cover and let it rest for the packet's recommended time.

  5. Reserve some curry

    Before adding the spinach, set aside roughly one-third of the chickpea curry for a possible curried chickpea soup.

  6. Finish and serve

    Stir the spinach into the remaining curry until wilted. Season and serve with rice and yoghurt if using.

For later

Storing and using leftovers

Ideas

Add vegetable stock to the reserved curry and partly blend it for a quick curried chickpea soup.

Community

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