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Spinach, Tomato and Chickpea Curry

Serves: 2 Prep Time: 10 minutes Cook Time: 20 minutes Calories: 200kcals Steps: 2


Spray oil

1 small onion, chopped

2 garlic cloves, crushed

2cm piece fresh ginger root, peeled and chopped

1 tsp curry powder

1 x 200g can chopped tomatoes

1 x 200g can chickpeas, rinsed and drained

160g spinach, shreddedSalt and freshly ground black pepper

2 tbsp 0% fat Greek yoghurt

A few sprigs of coriander, chopped

1 small tomato, sliced


Lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion, garlic and ginger, stirring occasionally, for 6–8 minutes until soft. Stir in the curry powder and cook for 1 minute, it’s time to get those aromas flowing!

Add the tomatoes and cook gently for 5 minutes, then stir in the chickpeas and spinach. Cook for 4–5 minutes until heated through and the spinach wilts. Season to taste with a crack of salt and pepper.Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato. Not only does this recipe taste delicious, it looks fab too!

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