A really simple and tasty Chickpea & Spinach Curry that can be made in one pot in just 10 minutes!
This is the perfect dish for when you don’t have much time and fancy something comforting. You will definitely be surprised how much flavour this packs in from cooking for such little time.
The best part about this 10 minute curry apart from the fact it is so quick to make is that this is so inexpensive too, only costing roughly £1 per portion.
The more you make this curry the quicker you will become. I think it can be made in under 10 minutes quite easily once you have made it a couple times.
Just make sure you make extras as this can be kept in the fridge in an airtight container for up to 2 days or it can be frozen so you have a healthy meal another time.
I challenge you to break the 10 minute mark, let me know in the comments below once you have achieved it 🙂
If you try this 10 min curry!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
10 Minute Chickpea & Spinach Curry
Ingredients
- 2 tbsp olive oil or coconut oil
- 3 garlic cloves crushed
- 1 red onion roughly diced
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 2 cans chickpeas 400g x2
- 200 ml veg stock
- 1 can coconut milk
- 1/2 cup ground almonds 60g
- 200 g spinach
Method
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Heat a large pot on a medium heat with olive oil/coconut oil and crushed garlic
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Meanwhile roughly dice the red onion and add to the pot to cook down for a minute
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Add all the spices and tomato puree and stir
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Now add the chickpeas, coconut milk, veg stock and cook on a medium/high heat for 5 minutes making sure to stir
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Add the ground almonds and stir. Allow to cook down for a further 2-3 minutes
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Finally take off the heat and stir through the spinach until wilted
Tips
Serve with a side of brown rice or quinoa.
You can store this in the fridge in an airtight container for 2-3 days. Also suitable for freezing!
Looking for another 10 minute dinner? Try my Healthy 10 Min Stir-Fry
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
22 comments
I think you have forgotten about the curry in your recipie ; -)
Hey Ewa,
How do you mean?
James
Hi!
I think what Ewa means is that there isn’t any curry powder or curry paste used in this dish.
Hey Emily,
Thanks for commenting!
I have a cumin allergy so can’t use curry paste or powder so all my curries come from my own mixture of spices 🙂
Hope this helps.
James
Amazing, you did it again! A great recipe, I added some extra mushrooms and served with a slice of lemon. Super good <3
Amazing you did it again! Tastes delicious, I also added some mushrooms and served with a slice of lemon, turned out perfect. You’re the best <3
Aww thank you Daniela 🙂 so pleased you enjoyed it and thank you for sharing your feedback!
Hi James, looks amazing. I’m going to make it for my husbands birthday. He’s asked for a curry but he doesn’t like the taste of coconut milk. Do you think I can sub it with oat milk or another dairy free milk? Avril
Hey Avril, good question! I don’t really think the coconut flavour comes through that much in this curry nor most of my curries apart from the Thai ones.
But replacing with another dairy free milk may work (I haven’t ever tried it) but I would add some soya cream into it as well to help replace the missing coconut cream.
You could also try a different curry which you definitely don’t get the coconut flavour such as:
https://healthylivingjames.co.uk/apricot-butternut-squash-cashew-curry/
https://healthylivingjames.co.uk/sweet-potato-chickpea-curry/
Let me know how you get on 🙂
Delicious!!!
Great recipe! Easy and full of flavour. I will definitely make this again!
Lovely curry my husband and I really enjoyed it although I did add more cayenne pepper. We had half and put the rest in the freezer for another day.
We had it with cauliflower rice which complimented it very well!
Glad you enjoyed it Sue 🙂 thanks for sharing your feedback!
Hi James! My curry turned out watery instead of creamy. I followed the instrcuctions, but somehow I failed. Where did you think I went wrong? Thanks.
Hey Alexa, sorry that it didn’t turn out ok for you 🙁 it could be a couple things. You didn’t cook it on high enough heat to help reduce it faster. Brands of coconut milk can differ, some are more liquid than others.
Next turn I suggest either adding more ground almonds, less stock or cooking on a higher heat or for slightly longer.
Rookie question, do we need to drain the chickpeas? I was going to as there is already stock plus the coconut milk, but the can says to heat them including the liquid????
Not a rookie question Kirsty. I personally prefer to drain and rinse my canned chickpeas 🙂
Hi James,
I’m allergic to almonds (and hazelnuts, peanuts & soy).
I was wondering what the best substitute for the ground almond would be? Should I use a different type of nut or would something else work?
Hey Sim,
I would be inclined to try something like coconut flour or desicated coconut instead. The ground almonds are in there to help thicken the sauce + add texture and taste of course but I think though other 2 might work too. Let me know how you get on.