vegetarian · quick · curry

Chickpea and spinach curry

Pantry dinner — most of it comes out of tins.

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Ingredients

• 2 × 400 g tins chickpeas, drained
• 1 onion, diced
• 2 tbsp curry paste
• 400 ml tin coconut milk
• 200 g spinach
• Rice, to serve

Recipe

Soften the onion in a little oil, then stir in the curry paste for a minute until it smells good.

Add the chickpeas and coconut milk and simmer 15 minutes until it thickens.

Stir the spinach through until it wilts and serve over rice.

≈430 kcal per serving

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