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One-Pot Chickpea Curry with Spinach

Easy One-Pot Chickpea Curry with Spinach

Are you searching for a delicious, healthy, and super simple dinner idea? Look no further! This one-pot chickpea curry is the answer to your weeknight meal prayers.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: Indian
Calories: 637
Ingredients Method Notes

Ingredients
  

For the Curry Base
  • 1 tbsp Olive oil
  • 1 Onion Peeled and chopped
  • 3 Garlic cloves Peeled and crushed
  • 2 tbsp Mild curry powder
  • 1 tsp Sweet smoked paprika
  • ¼ tsp Mild chilli flakes
  • 3 tbsp Tomato purée
  • ½ tsp Sea salt
For the Bulk and Liquid
  • 800 g 2x 400g tins Chickpeas, Drained and rinsed
  • 400 g 1x tin Coconut milkFor the Finish:
  • 240 g Baby spinach Shredded
  • 50 g Mango chutney
  • 1 tsp Garam masala

Method
 

  1. Soften the garlic and onion in the oil for 5-6 minutes until starting to brown.
  2. Add the chickpeas, curry powder, sweet smoked paprika, chilli flakes, tomato purée, and salt into the pan, stirring well.
  3. Pour in the coconut milk and bring the mixture to a gentle simmer.
  4. Cover the pan and cook on low heat for about 40 minutes, allowing the sauce to thicken slightly.
  5. Remove the pan from the heat, then stir in the garam masala, mango chutney, and baby spinach.
  6. Continue stirring until the spinach has fully wilted, then serve immediately.

Notes

Frozen Spinach: This is a great shortcut! You don't have to worry about it spoiling. Just toss it into the pan right at the beginning with the other ingredients.
Chickpeas: Using canned? Give them a good rinse under cold water first to wash off the salty packing water. If you're using dried, make sure you've already soaked and boiled them until they're soft.