Prep 10 mins
Cook 40 mins
A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon dried chili pepper flakes, crushed
- 1⁄2 teaspoon turmeric
- 400 g canned tomatoes
- 800 g tinned chickpeas, rinsed and drained
- 250 g spinach
- 1⁄2 lemon, juice of
- Heat the oil and gently fry the onions for 10 minutes.
- Add the spices, stir well and cook for a further 2 minutes.
- Add tomatoes and chickpeas and simmer for 25 minutes.
- Increase the heat and stir in the spinach and lemon juice.
- When the spinach has wilted - serve.
This recipe has become a regular in our house. So tasty, easy, healthy, what else can I ask for? The lemon juice adds a brightness - don't leave it out. A coworker from India was really impressed when I brought the leftovers for lunch - she said it smelled and tasted just like traditional curries.
This is very tasty, easy to make and it's also healthy. I used 300 grams of baby spinach and added salt & pepper, but otherwise followed the recipe. The flavours are light and fresh, and it tastes good hot or cold. Next time I might try adding garlic and curry powder, but I'll make it this way again too. Thanks for a great recipe! ***I've since made this adding two teaspoons of hot curry powder and 1/2 tsp of garlic powder, and it was fantastic. 5 Stars!***
I gave this recipe a try because I like all the ingredients that go into it. It wasn't bad, but it was definitely bland. I will try this again but add herbs to it. Maybe even a roasted red bell pepper.