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10 Minute Chickpea and Spinach Curry

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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. So, if you are 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.

Chickpea and Spinach Curry

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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. It means that 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 the balti dish that the curry is served in from Kitchen Craft 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.

Chickpea Curry 1

The most used spices in our kitchen, which feature in this dish, are ground coriander, cumin, paprika, salt and pepper, turmeric and of course chilli flakes/powder because they are flavour packed. 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.

Chickpea Curry 2

So, this dish came from one of those days where we had “nothing” in the cupboards or fridge. Yet 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.

Chickpea and Spinach Curry

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 throw 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? This is because 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.

Chickpea and Spinach Curry

4.84 from 6 votes
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10 Minute Chickpea and Spinach Curry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

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.

Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 208 kcal
Ingredients
  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 1 400g can chopped tomatoes
  • 1 400g tin chickpeas, drained
  • 100 g spinach
  • 10 g coriander (cilantro)
  • Half tsp each of ground coriander, paprika, cumin, turmeric and cayenne
  • A pinch of sea salt and black pepper
Instructions

  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.

Nutrition Facts
10 Minute Chickpea and Spinach Curry
Amount Per Serving
Calories 208
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information – per person (for just the curry)

Calories:  208
Fat: 2
Carbs: 33
Protein: 10
Fibre:  10

What’s your go to meal that is ready in under 10 minutes?

Chickpea and Spinach Curry

So, if you are looking for a delicious vegetarian meal, ready in under 15 minutes, give this Chickpea and Spinach Curry a go.

Let’s stay in touch!

You can find me on Facebook at Hungry Healthy Happy, on Instagram at @hungryhealthyhappy, on Twitter at @HHH_Dannii or on Pinterest at hhhdannii. You can also subscribe via email.

** For this Chickpea and Spinach Curry, Kitchen Craft sent me the products, however I was not paid for this post**

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Comments

  5. Making this for a weeks lunches. Adding Cauliflower rice and oyster or bella mushrooms, not sure which yet, but it looks amazing and I forgot to buy protein for lunches this week but have chickpeas. Gotta love it.

    Reply

  6. Great recipe!
    I make something similar to this, but add fresh cauliflower for a bit of texture. I find that a little squeeze of lemon juice really helps to brighten the flavors, as well.

    Reply

    • The ground coriander, paprika, cumin, turmeric, cayenne, salt, and pepper is the “curry” powder mixture. Curry is a combination of spices, usually roasted, then ground. You can buy hot or mild curry powders or make it yourself. When you make it yourself you can control what spices go into it.

      Reply

  9. Hi I have just made the chickpea spinach curry. I do weight watchers smart points and for the exact recipe which you have posted I have pointed it out at 12 smart points and this has made three portions ie 4 smart points each. I used water for frying instead of oil, I use water a lot to replace oil and you would never know, nobody has ever noticed when I have cooked. This curry is delicious. No have just discovered your website and will be using this very often.

    Reply

  33. I don’t really love chickpeas that much, but this recipe sounds really amazing! Pinning it for future use for sure. I’m thinking the next free day I have when the hubby goes out. This would be perfect for my work lunches! And I love how quick it is to make!

    Reply

  35. We eat a lot of curry (from the takeaway), but I know I should try making it myself. My wife and I are not very good cooks though, but this looks dead easy. We tried your chocolate bars the other day – wow! Our lad even asked for more. Cheers!

    Reply

    • This is about as simple as you can get, I am sure you will be able to make it. I am happy everyone enjoyed the chocolate bares too – they are a hit with kids.

      Reply

  37. You’re sooo right that ‘nothing in the cupboards’ usually doesn’t mean that at all! In fact, I have some tinned chickpeas and slightly past-it spinach in my fridge right now, so I could easily give this curry a go this week. Might just do that!

    Reply

    • I hope you enjoy it Helen 🙂 Usually when we say we have nothing, we are just being lazy. But even when I fee super lazy, I can still manage 10 minutes.

      Reply

  39. We made this for dinner tonight and it was really good. I can’t believe how quick is was. Thanks for another great recipe x

    Reply

  41. You have the best recipes. I always come here when I am planning my meals for the week and this is going to be added to our rotation.

    Reply

    • Thanks Becca. I am really trying to spend more time taking the photos, rather than just being greedy and eating the meal quickly haha.

      Reply

  44. Love spinach and chickpea’s together. This looks super easy and delicious no excuse for a take away curry now!
    P.S My laptop has been misbehaving hence not popping over lately x

    Reply

  48. This looks like my kind of meal. I need more ideas for quick meals, so this is great. Thanks Dannii.

    Reply

  54. This is just brilliant – if you ask me, the world could do with more curries that can be made from scratch in so little time 🙂

    Reply

  56. That’s dinner tonight sorted. I was going to order a curry, but I have all these ingredients and I really need to shift a stone or two before my holiday in September.

    Reply

  57. We often have all sorts of random leftovers in our fridge (ah, the life of a food blogger)…but we’ve occasionally found ourselves lately with no leftovers and no plans for dinner. I love the idea of a quick 10-minute curry! I’m totally going to come back and make this next time we have nothing on the menu…we pretty much always keep those ingredients in stock. Thanks for sharing this idea!!

    Reply

  58. Love this. I always have a random tin of chopped tomatoes and chickpea in the cupboard for occasions when I have nothing planned. So simple, but so tasty and filling. Love the flavours in this recipe. Yum.

    Reply

  59. I just got back from Goa and this is making me want to be back there even more. I only found your blog yesterday, but I am learning so much already. Including how to get back on track after my holiday eating.

    Reply

  60. I usually just buy a jar of curry sauce, but if it is this easy to make your own curry sauce, I am going to give it a try. Thanks for the recipe.

    Reply

  62. this looks good – if only I could eat chickpeas. The masala dabba is cool too.
    And awesome photography by the way 🙂

    Reply

  63. Recipes like this are making me even more excitied for yor book! When is it out? I hope it is all going okay.
    I am going to make this on Friday.

    Reply

  68. That Masala Dabba with the indian patterned lid is gorgeous!! and love the Balti dish as well. . and yes, love that you made something out of your pantry instead of ordering pizza. . this chickpea and spinach curry looks sooo good!!!

    Reply

  69. Healthy, delicious and easy, I so am making this. Just got a little discouraged and realized I put on more weight this winter than I had thought! My vacation clothes don’t fit. Instead of going crazy, I think just taking baby steps and eating healthier is my best bet. Thanks for sharing this recipe with us!

    Reply

    • That’s a great attitude to have. Beating yourself up about it isn’t going to get you anywhere – just start making small changes.

      Reply

    • I tried paneer for the first time a couple of weeks ago and I really liked it. I need to cook with it myself next time.

      Reply

  75. I am all about eggs for quick meals! Omelette or scrambled eggs with avocado and some onion is my favourite quick meal, also a fan of making sure i have leftovers to had or at least vats of soup that are ready to go:) But this look like a great takeaway Friday night alternative:)

    Reply

  77. What a colourful dish. I would wait 30 minutes for a dish like this, but even better if it only takes 10 minutes.

    Reply

  81. Oh wow your Chickpea Curry looks totally up my street, healthy and delicous. Love the look of the Kitchen Craft Massala Dubba too!

    Reply

  83. How long would the leftovers keep in the fridge for? I live by myself and I don’t like having the same thing for lunch the next day as I had for dinner the night before. Would it be okay for a couple of days? Xx

    Reply

  84. I always use being short on time as an excuse to get a McDonalds on my way home, but seeing this has reminded me that it doesn’t have to take a lot of time to cook something. Even if it did take a little longer, I know it is worth it in the long run. Something I have always taken away from your blog posts.

    Reply