This quick and easy chickpea curry is a budget-friendly meal that’s perfect to make from pantry staples and full of plant-based goodness. Make up a big pot to eat over many days or freeze it in portions.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 6 tbsp ghee or butter
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- 4 onions, peeled & diced
- 8 cloves garlic, minced
- 6cm ginger root, finely grated
- 2 x 400g tin diced tinned tomatoes
- 1 tsp ground turmeric
- 4 tsp ground coriander
- 3 tsp sea salt
- Ground black pepper, to taste
- 400g tin chickpeas, drained & rinsed
- 560g baby spinach
- To serve
- Rice, quinoa or cauliflower rice
- Dollop natural yoghurt
- Fresh or dried chilli
Method
- In a medium-sized pan, melt the ghee or butter over a medium heat and fry the mustard and cumin seeds until they start to pop.
- Add the onions and cook for 5-10 mins until they soften.
- Add the garlic and ginger and fry for another 3–4 mins.
- Add the tomatoes and about a tin of water, plus the spices and seasoning.
- Stir for 5 mins until the liquid reduces a little and then add the chickpeas. Cook for 5 mins stirring regularly, reduce the heat if it spits.
- Mix in the spinach and cook stirring until it just wilts.
- Serve with your choice of grain, a dollop of yoghurt and chilli, to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
