10 Minute Chickpea and Spinach Curry

This 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It’s low in calories and fat and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it’s easy to adapt.

Chickpea Curry

What we love about this curry, apart from the super quick cook time, is how little preparation is required – it basically makes itself. If you are tempted to order a curry, try making this in less time than it would take you to look at the menu.

Not only is it quick with very little prep, but it’s made with ingredients you most likely have in your kitchen anyway. The ultimate cupboard raid meal. You just add a can of chickpeas and a can of tomatoes to onion, garlic and spices and simmer and then stir in spinach and herbs before serving. Even the most novice cooks can manage that!

We are big into our herbs and spices, as they can transform the simplest of ingredients, like spinach and chickpeas, into something much more exciting. They add a tonne of flavour, without adding a lot of extra calories and this curry is just 123 calories per portion. That is a low calorie chickpea curry!

Low Fat Chickpea Curry

This is a super healthy chickpea curry too, with all the spinach added. It’s also a low fat chickpea curry, with just 1 gram of fat per portion, so it’s great if you’re looking for a Slimming World Curry or a Weight Watchers Curry. If want to make it a little more indulgent, a little cream, crème fraîche or coconut milk goes a long way in this spinach and chickpea curry.

What spices do I need to make a curry?

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 in ethnic stores and they really do make the dish.

Don’t be afraid to start experimenting with herbs and spices. Add a little more or a little less of each depending on your tastes to make this tasty vegan chickpea curry.

What vegetables can you add to curry?

We only used spinach and onion in this curry to keep it quick and simple, but you can include pretty much any vegetables. Finely chop some bell peppers and mushrooms and cook at the same time as the onion or swap the spinach for some kale if you want to mix it up a bit.

To give this curry a more meaty feel, you could throw some chunks of aubergine into the mix or some larger chunks of portobello mushroom. Why not skip the rice and add some good sweet potato to the curry instead?

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. Because this 10 Minute Chickpea and Spinach Curry uses cupboard staples it is a really budget meal and hardly costs anything to make.

Can You Freeze Chickpea Curry?

You sure can! Separate it in to freezer containers with some rice and pop them in your freezer for a quick and easy meal. Just liven it up with some fresh herbs before serving.

Slow Cooker Chickpea Curry.

Of course using a slow cooker is going to mean your meal takes longer than 10 minutes to cook, but there is still very little prep. Simply follow step one and two as below and then put everything expect the spinach and herbs in the slow cooker and cook on high for 2 and a half hours. 30 minutes before serving, stir in the spinach and coriander.

Ingredients to make this 10 Minute Chickpea and Spinach Curry:

• 1 Medium onion
• 2 Garlic cloves
• 400g Chopped tomatoes
• 400g Tinned chickpeas
• 100g Spinach
• 10g Fresh coriander (cilantro)
• ½ tsp each of ground coriander, paprika, cumin, turmeric and cayenne pepper
• A pinch of sea salt and black pepper

How To Make 10 minute spinach and chickpea curry – step by step:

Some other curry recipes to try:

Slow Cooker Lamb Rogan Josh
Tomato and Garlic Chicken Curry
Aubergine Masala
Chicken Korma
Healthy Chicken Tikka Masala

Some extra tips for this dish:

• If you don’t have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
• Don’t have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
• Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
• Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
• A little tip about tinned tomatoes – we always use whole tomatoes and chop them up in the pan with a wooden spoon as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.

If you’ve tried this 10 Chickpea Curry or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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Print

10 Minute Chickpea and Spinach Curry

Prep Time

2 mins

Cook Time

10 mins

Total Time

12 mins

 

Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry is not only healthy, but delicious too.

Course: Main Course

Cuisine: Indian

Keyword: chickpea and spinach, chickpea curry, easy curry, quick curry, vegan curry

Servings: 4 people

Calories: 123 kcal

Ingredients

• 1 Medium onion, diced
• 2 Garlic cloves, crushed
• 400 g Chopped tomatoes
• 400 g Tinned chickpeas, drained
• 100 g Spinach
• 10 g Coriander (cilantro)
• ½ tsp each of ground coriander, paprika, cumin, turmeric and cayenne
• 1 pinch 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 and salt and pepper. Simmer for 8 minutes.

4. 2 minutes before it has finished cooking, add the spinach and coriander and stir well.

Recipe Video

Extra Information

Some extra tips for this dish:

• If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
• Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
• Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
• Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
• A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden pan as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.

Nutrition Facts

10 Minute Chickpea and Spinach Curry

Amount Per Serving (1 portion)

Calories 123 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 232mg 10%

Potassium 195mg 6%

Total Carbohydrates 21g 7%

Dietary Fiber 5g 20%

Sugars 7g

Protein 6g 12%

Vitamin A 50%

Vitamin C 17%

Calcium 5%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.