Spinach and Chickpea Curry

20 Mins
2 Servings
Easy
Great on top of fluffy white rice or with a naan bread, this vegan recipe uses only canned and frozen ingredients which are cheap and keep for ages.
Recipe by:  
Alice Joslin
Ingredients:

600g jar of passata

1 clove garlic

1 teaspoon curry powder

½ teaspoon paprika 

400g jar of chickpeas

400g frozen spinach

£0.00
Estimated Price
Price estimation
is unavailable
for this recipe
Let's Cook:

Chop the garlic and fry on a gentle heat in a little oil for 1 minute. Add the passata and spices and simmer for another 2 minutes. Throw in the frozen spinach and stir it up until softened and combined. Drain the chickpeas and stir them into the sauce. Cook for about five minutes more until the curry is piping hot.

Other Recipes to Try:
Comments and Questions:
Sign Up for
our Email List
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.