Tomato, Spinach & Chickpea Curry

I’m not that big of a fan of curry.  In fact, no one in my family is.  Curry is a staple for most vegans and vegetarians though, so, despite my instincts, I gave this one a try.  Shockingly, I did not  hate this curry as  expected, I actually loved it, as did my family!


Tomato, Spinach & Chickpea Curry

4 Servings, From the Glamour Magazine

1 chopped onion

2 tbsp extra virgin olive oil

1tsp cumin

1tsp turmeric

1tsp salt

2 handfuls of chopped fresh coriander

1 can diced tomatoes

1 can chickpeas

3 cloves of garlic

1tbsp chilli sauce

2 fresh lemons

8-9oz. of spinach

4 servings of brown rice

Prepare brown rice as directed by package.

Heat up the onions and olive oil in a deep pan until they are soft.  Add the spices and stir to form a paste-like substance.  Add diced tomato and chickpeas, stir well, and then bring it to a simmer.  Throw in the garlic, chili sauce and lemon, and stir in the coriander and spinach.  Cover and leave to cook on a medium heat for 15 mins.

Tomato, Spinach & Chickpea Curry

265 calories, Vegan


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