Spinach and Chickpea Curry

This is a really easy and healthy curry recipe. It’s quite light but filling thanks to the chickpeas so I like to serve it with salad leaves and cucumber with a dressing of just freshly squeezed lemon juice.


Chickpeas – 1 tin

Spinach – 1 bag

Tinned tomatoes – 1 tin

Fresh tomatoes – 2

Vegetable Boullion

Onion – 1 large

Garlic – 4 cloves

Ginger – thumb sized piece

Chili – 1 (include seeds if you like it spicy)

Cumin seeds – 1 heaped teaspoon

Ground cumin – 1 heaped teaspoon

Curry leaves – 3

Turmeric – 1 heaped teaspoon

Garam Masala – 1 heaped teaspoon

Fresh coriander – ice cube amount

Coconut oil

Blitz the onions, garlic and ginger and chili in a food processor. If you don’t have one, you can just finely chop them. I quite like having some onion chunks so I often slice of a bit of the onion before processing and cut roughly.

Heat the coconut oil in the pot and add the cumin seeds, ground cumin, turmeric and garam masala. Fry for a few minutes, then add your onion, garlic, ginger and chili. Fry this for a few more minutes then add the tinned tomatoes, fresh tomatoes and curry leaves. I tend to leave the fresh tomatoes in fairly large chunks – maybe 6 chunks per tomato. I add a teaspoon of vegetable boullion or vegetable stock cube at this stage as I like the extra flavour it gives over and above saltiness. If you prefer to be more traditional – feel free to leave this bit out! Let this simmer for 5 minutes. In this time you can drain your tinned chickpeas and rinse them thoroughly. Then add them to the curry mixture. Leave this to simmer for another 5 minutes then add the spinach and leave to simmer for another 5 minutes, stirring occasionally. If you feel there’s not enough liquid in the curry at any point, add some water to increase the viscosity and stop it from sticking to the pan. If you accidentally add too much, just let the curry cook for longer and it will boil off until you get your preferred thickness. Just before you serve up, take the fresh coriander and stir through the curry.

Beer Match:  Often lagers are a go-to choice for curries but I think a lager would be too malty for this very light dish so you’d be looking at a lighter ale with enough floral/citrus character to enhance the spices. Therefore I’d choose something like Jarl by Fyne Ales, Fife Gold by St Andrews Brewery or Azure by Lerwick Brewery.



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