Chickpea & Spinach Curry

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When you fancy something a little spicy and tangy but can’t decide between Indian or Thai food…

Serves 2


1 dry red chilli

1 (400g) chickpea can, drained

180g apx fresh baby spinach

1 (400ml) light coconut milk can

1/2 tsp turmeric powder

2-3 tsp cumin seeds

2-3 garlic cloves, minced

Knob of fresh ginger, grated

1 medium red onion, finely diced

1 heaped tbsp coriander powder

1/2 tsp finely ground black pepper

1 tsp tamarind sauce

10g apx fresh coriander, finely chopped & stalks set aside

Drizzle of sunflower oil

Salt, to taste

Lime wedges, to serve

Per Portion: approx. 382 kcal, 14g protein, 22g fat, 30g carbohydrate

(Approximate values sourced from

Note: I use a wok to cook this as I find it works best, but you can use a deep saucepan if you prefer.


  1. Drizzle a little oil in the pan over a low-medium heat. Once the oil is warm, throw in the cumin seeds and dried chilli and fry for about 1 min. Add the onion and fry for 2 min until slightly soft. Now add the garlic & ginger, fry off for another 2 mins. Throw in the chopped coriander stalks and powder and give everything a good stir to avoid sticking to the pan.

  2. Add the chickpeas and stir so they’re coated. Add in the fresh spinach, coconut milk, tamarind sauce, turmeric powder, ground pepper and salt. Stir gently, mixing everything together and submerging the spinach.

  3. Taste the sauce at this stage to ensure the balance of flavours is correct. Adjust, if necessary. Then, let it simmer over a medium heat for 5-10 minutes until the sauce has thickened to your preferred consistency.

  4. Sprinkle over the fresh coriander and serve with some lime wedges.

Serve with some basmati rice or warm naan breads.

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