Healthy and delicious meals do not get much quicker than this chickpea and spinach curry that is ready in just 10 minutes. Very little preparation is required, so it basically makes itself. Tempted to order a curry? Try making this with ingredients you most likely have in your kitchen anyway and it is ready in a quarter of the time it would take a takeaway curry to arrive anyway. Also, it is just 200 calories and very low in fat.
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up
We are big in to our herbs and spices, as they can transform the simplest of dishes, like spinach and chickpeas, into something much more exciting. I recently got sent this masala dabba from Kitchen Craft and I love it. I can have my most used herbs and spices on hand in this handy tin and just add a pinch as and when I need to. I got this balti dish that the curry is served in from there too. Having the meal served in an authentic dish makes me feel like I am eating in an Indian restaurant, but without having to spend the money on it, or eat too many calories.
The most used in our kitchen, which feature in this dish, are ground coriander, cumin, paprika, salt and pepper, turmeric and of course chilli flakes/powder. You can pick spices up for really cheap, especially if you buy them in bigger packets and they really do make the dish. So don’t be afraid to start experimenting. Add a little more or a little less of each depending on your tastes.
This dish came from one of those days where we had “nothing” in the cupboards or fridge. It turns out “nothing” usually means something and something can actually turn out really good. We always have tin tomatoes and tin beans/pulses in our cupboard. I know some people have been shocked in the past to hear that I use tins, when I promote eating fresh as much as possible, but it is about being better – not perfect. Tinned beans are so much quicker than soaking them yourself and if it is a choice between making a quick meal with tinned beans, or ordering a pizza, I know what choice is better. What I do make sure to do is to drain and rinse the chickpeas thoroughly, to make sure most of the salt is rinsed off.
We had tinned chickpeas, we had tinned tomatoes and we had some spinach in the fridge that was starting to look a bit sorry for itself, so I thought I would through it all together to make a curry. Vegetarian meals are great for so many reasons, but one of the main ones for me is how quick they can be, as you don’t have to wait for the meat to cook and you don’t want to overcook the vegetables anyway.
Can you also tell that I have been shopping for some new props for my photography? We went to a fabric store and I bought lots of bright squares of fabric to liven up my photos a little. I may have enjoyed the fabric shop a little too much. Dave wouldn’t let me buy any more wool though, until I have gotten back in to knitting again – I really need to do that.
Ingredients – Serves 2:
– 1 medium onion, diced
– 2 garlic cloves, crushed
– 1 400g can chopped tomatoes
– 1 400g tin chickpeas, drained
– 100g spinach
– 10g coriander (cilantro)
– Half a tsp each of ground coriander, paprika, cumin, turmeric and cayenne
– A pinch of sea salt and black pepper
1) Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.
2) Add the spices and stir well.
3) Add the chopped tomatoes, drained chickpeas, coriander and salt and pepper and simmer for 8 minutes.
4) 2 minutes before it has finished cooking, add the spinach and stir well.
Nutritional Information – per person (for just the curry)
What’s your go to meal that is ready in under 10 minutes?
Looking for some more vegetarian meals ready in under 15 minutes? Try these:
**I was sent the products by Kitchen Craft, however I was not paid for this post**