Chickpea & Spinach Curry

Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Chick pea and spinach curry

What you’ll need

  • ½ cup canned chickpeas (drained) (approx. 100g)
  • 3 tbsp chopped canned tomatoes (approx. 40g)
  • 1 tbsp fresh spinach (roughly chopped)
  • 1 tbsp red onion, diced
  • 1 tbsp mixed peppers, diced
  • 1 tbsp carrots, diced
  • 2 tbsp korma sauce
  • 2 tbsp water
  • ½ tsp rapeseed oil
  • A small pinch of ground coriander

Preparation:

  1. Set out your ingredients
  2. Peel and dice the onion
  3. Dice the peppers
  4. Dice carrot into 1cm pieces
  5. Drain Chickpeas

Method:

  1. Heat the oil in a saucepan over medium heat. Add the onion, carrots, and peppers. Cook for 5–10 minutes until softened.
  2. Stir in the korma sauce and water. Simmer for about 5 minutes.
  3. Add the chickpeas, tomatoes, spinach, and a small pinch of ground coriander. Simmer gently until everything is heated through and the spinach has wilted.
  4. Adjust seasoning if needed, then serve warm.

Chef’s Tips:

Kids love prepping and setting out all the ingredients.

Get creative with different veggies.

Pair your curry with rice or a warm naan bread.