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–+ servings
chickpea curry topped with fresh lime wedges and freshly chopped coriander in large pan.
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4.63 from 148 votes

10 Minute Chickpea & Spinach Curry

This simple and tasty Chickpea & Spinach Curry can be made using just one pot in under 10 minutes and costs roughly £1 per portion, what't not to love?
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £4.65

Equipment

  • large pot
  • Knife
  • Chopping Board

Ingredients

  • 2 tbsp olive oil or coconut oil
  • 3 garlic cloves crushed
  • 1 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 drained
  • 1 veg stock cube/pot
  • 200 ml water
  • 1 can coconut milk
  • 60 g ground almonds
  • 200 g spinach
Metric - US Customary

Instructions

  • Firstly, dice the onion and crush the garlic. Add to a pot with oil over a medium heat for a few minutes until the onion softens
  • Now add all the spices, tomato puree and stir
  • Add the drained chickpeas, coconut milk, vegetable stock, ground almonds and cook on a medium/high heat for 5 minutes making sure to stir
  • Finally, take off the heat and stir through the spinach until it wilts

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
 
Substitutions & Variations: I have included a list of these in the post above.
 
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
 
To Freeze: Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
 
Tip 1: The ground almonds are used to help thicken and add flavour to the curry but you could leave out the ground almonds for a slightly runnier curry. You could also leave out the stock so that it’s not so runny. 
 
Tip 2: If you prefer a spicy curry then double the quantities.
 
Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

Nutrition

Calories: 480kcal | Carbohydrates: 23g | Protein: 15g | Fat: 33g | Saturated Fat: 2g | Fiber: 12g | Sugar: 5g