Meat free Monday: Spinach and Chickpea Curry

Spinach and Chickpea curry is a way to impress your flatmates. This recipe makes 4 and can be served with rice and/or roti

  • 2 T oil
  • 2 Medium onion, finely chopped
  • 4 Garlic cloves, crushed or 1T garlic paste
  • 3 tsp curry powder
  • 2 tins of crushed tomatoes in juice
  • 2 tins of chickpeas drained
  • 200g Spinach leaves shredded
  • A pinch of salt
  • ½ tsp black pepper

Heat oil in a pan and add the onions and garlic and cook on a low heat until the onions are soft. Add the curry powder and heat to release the flavours of the spices (about 1 minute) Add tomatoes and chickpeas and heat until simmering. Add spinach leaves and cook for a further 5 minutes until spinach leaves are well wilted. Add salt and pepper to taste. It is important to remember curry does not have to be hot – often we sacrifice nice flavours for extra heat. If your curry is a bit too hot for your liking serving it with cucumber chopped into small cubes and natural yogurt as a cooling side dish.