10 Min Chickpea & Spinach Curry

10 minute chickpea curry

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 🙂

10 minute chickpea & spinach curry

10 Minute Chickpea & Spinach Curry

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 4 people

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

  1. Heat a large pot on a medium heat with olive oil/coconut oil and crushed garlic
  2. Meanwhile roughly dice the red onion and add to the pot to cook down for a minute
  3. Add all the spices and tomato puree and stir
  4. Now add the chickpeas, coconut milk, veg stock and cook on a medium/high heat for 5 minutes making sure to stir
  5. Add the ground almonds and stir. Allow to cook down for a further 2-3 minutes
  6. 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!

10 minute chickpea curry

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

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

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6 comments

    1. 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

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