Chickpea and spinach curry

One pan, everyday ingredients, on the table in 25 minutes. A stand-in until we cook our own.

Start herePut the large frying pan on the hob. Don't turn it on yet.

You need

Amounts changed for people. Amounts written in the steps are for 2.

• 1onion
• 1 tbspoil (any cooking oil)
• 2 tspgarlic paste, from a jar
• 2 tbspcurry paste - check the label says vegan
• 1 tinchopped tomatoes (400g)
• 1 tinchickpeas (400g)
• 100mlwater
• 100gspinach - about half a bag
• 2microwave rice pouches
• 1 pinchsalt

Contains: mustard, celery. Brands differ — always check the label of what you buy.

Kit

• 1 large frying pan
• 1 sieve
• 1 knife and chopping board
• 1 wooden spoon

Get ready first

Tap a step when it's done.

1. Peel the onion. Chop the onion into small pieces.
2. Open the tin of chickpeas. Tip the chickpeas into the sieve. Rinse the chickpeas under the cold tap.
3. Open the tin of tomatoes. Leave the tomatoes in the tin for now.

Cook

1. Put the frying pan on the hob at medium heat. Add the oil. Wait 1 minute.
2. Add the onion to the pan. Stir the onion once a minute for 5 minutes.Ready when: the onion is soft and see-through at the edges.
3. Add the garlic paste and the curry paste to the pan. Stir for 1 minute.
4. Add the tomatoes, the chickpeas and the 100ml water to the pan. Stir everything together.
5. Set a timer for 10 minutes. Stir the curry each time you think of it.Ready when: the sauce is thicker and bubbling gently.
6. Add the spinach to the pan. Stir for 2 minutes.Ready when: the spinach has shrunk right down and is dark green.
7. Add the pinch of salt. Stir once. Turn the hob off. Leave the curry in the pan.
8. Heat the rice pouches in the microwave, using the time on the packet.
9. Put the rice in two bowls. Spoon the curry on top of the rice.

Swaps

• No chickpeas?1 tin of butter beans or kidney beans
• No spinach?100g frozen peas, added at the same step
• No microwave rice?2 slices of toast, or naan bread - check the naan label for milk

If it goes wrong

• Too thickStir in 50ml water. Bubble for 1 minute.
• Too thinBubble with no lid for 5 more minutes.
• Too spicyStir in 2 tbsp plain soya or oat yoghurt.
• Tastes flatAdd 1 more pinch of salt, or a squeeze of lemon.
• Onion catching on the panTurn the heat down. Add 1 tbsp water.

More kitchen fixes →

theveganway.co.uk/recipes/chickpea-spinach-curry.html

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