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Main course · Indian-inspired

Chickpea and Spinach Coconut Curry

15 min Serves 4 ~530 kcal/serving ~£4.90 (£1.23/serving) Dairy-freeGluten-freeKid-friendlyVegetarian
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Ingredients

  • 800 g tinned chickpeas
  • 400 ml tinned coconut milk
  • 150 g baby spinach
  • 3 tbsp tikka masala paste
  • 400 g tinned chopped tomatoes
  • 1 onion
  • 1 tbsp sunflower oil

Nutrition (per serving)

Calories
530 kcal
Protein
19.1 g
Carbohydrate
43.4 g
of which sugars
9.5 g
Fat
29.2 g
of which saturates
17.8 g
Fibre
15.8 g
Salt
1.82 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the onion.

  2. 2

    Heat the oil in a large saucepan over a medium-high heat. Fry the onion for 3-4 minutes until softened.

  3. 3

    Stir in the tikka masala paste and cook for 1 minute until fragrant.

  4. 4

    Drain and rinse the chickpeas, then add to the pan with the chopped tomatoes and coconut milk. Season well.

  5. 5

    Bring to a simmer and cook for 6-7 minutes, stirring occasionally, until the sauce thickens slightly.

  6. 6

    Stir through the spinach until wilted and serve with rice or warm flatbreads.

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