Chickpea & spinach curry
What you’ll need
½ cup canned chickpeas (drained) (approx. 100g)- 3 tbsp chopped canned tomatoes (approx. 40g)
- 1 tbsp fresh spinach (roughly chopped)
- 1 tbsp red onion, diced
- 1 tbsp mixed peppers, diced
- 1 tbsp carrots, diced
- 2 tbsp korma sauce
- 2 tbsp water
- ½ tsp rapeseed oil
- A small pinch of ground coriander
Preparation & method
- Set out your ingredients
- Peel and dice the onion
- Dice the peppers
- Dice carrot into 1cm pieces
- Drain Chickpeas
- Heat the oil in a saucepan over medium heat. Add the onion, carrots, and peppers. Cook for 5–10 minutes until softened.
- Stir in the korma sauce and water. Simmer for about 5 minutes.
- Add the chickpeas, tomatoes, spinach, and a small pinch of ground coriander. Simmer gently until everything is heated through and the spinach has wilted.
- Adjust seasoning if needed, then serve warm.
Chef’s tips
- Kids love prepping and setting out all the ingredients.
- Get creative with different veggies.
- Pair your curry with rice or a warm naan bread.
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Chickpea & spinach curry