Spinach and Chickpea Curry

Serves 2
20 Mins
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.


600g jar of passata

1 clove garlic

1 teaspoon curry powder

½ teaspoon paprika 

400g jar of chickpeas

400g frozen spinach

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:

From Our Blog:

Comments and Questions:
Recipes and cooking inspiration sent directly to your inbox.
By signing up to our emails, you agree to our privacy policy.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.