WebStir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds …
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WebInstructions. In a medium bowl, stir together the curry and half of the ghee. Cut the halloumi (or paneer) cheese into cubes and fold it into the curry mixture. Heat a …
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This delicious one pot 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It's low in calories and fat (just 123 calories for a big serving) and you just tip everything in to the pan and it’s ready less than 10 minutes later.
Simmer vigorously (a high simmer, nearly boiling) for ten minutes (make sure to stir often so the curry doesn’t stick and burn) and then add the frozen or fresh spinach, sugar, salt, and simmer for a further five minutes. If your spinach is frozen you may need to increase the heat for a few minutes to bring the curry back to a vigorous simmer.
Chickpeas - Also known as Garbanzo Beans or Egyptian Peas, these make up the majority of the curry. You can swap for other beans if you wish. Spinach - Adds a big green boost to the curry. Onion - We used a medium white onion, but you could use shallots for a slightly sweeter flavour.
This protein-packed chickpea and spinach curry is the perfect meal in a pinch! If you’re a fan of chickpeas alone, you need this dish in your life. This curry will fill you up without weighing you down and — the kicker — you can make it ahead of time and it freezes beautifully.