Chickpea spinach curry

    40 min

    A delicious and quick curry, with a lovely sauce that cries out for bread to mop it up.


    Uusimaa, Finland
    14 people made this

    Serves: 4 

    • 1 good-sized knob butter
    • 1 tablespoon cooking oil
    • 1 large onion, finely chopped
    • 2 to 3 cloves garlic, crushed
    • 2 heaped teaspoons mild curry paste
    • 1/2 teaspoon fresh root ginger, minced
    • 1 (500g) carton passata
    • 400g tinned chickpeas, drained and rinsed
    • 150g fresh spinach, rinsed
    • freshly ground black pepper, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large frying pan over a medium-low heat, melt the butter. Add the oil, then the onion. Allow to cook for a few minutes till soft - don't let it brown. Add the garlic, then the ginger. Turn up to a medium heat, add the passata, then fill the carton half full with water and add this to the sauce. Bring the sauce to a simmer.
    2. Add the rinsed chickpeas and stir to combine. Cover with a lid and allow to simmer for 20 minutes.
    3. Add the spinach, replace lid, and cook for a further 5 minutes till wilted in the sauce.
    4. Check the seasoning, often canned chickpeas are in a salty brine and no further salt is needed. A sprinkling of freshly ground black pepper is a nice finishing touch.
    5. Serve with bread and/or basmati rice. Delish!


    Using butter rather than margarine to soften the onions is highly recommended. The butter adds a soft roundness to the flavour.

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    Reviews in English (2)


    Put the curry paste at the end,but still loved it!!!  -  22 Oct 2017


    Sorry - the curry paste needs to be aded at the same time as the garlic and ginger.  -  17 Jul 2017