Spinach & chickpea curry

10-30 minutes 2 of 5-a-day 4 servings 400 kcal or less asian chickpea chickpeas curried fibre folate good for you healthy supper hit your 5-a-day india iron low calorie mains make ahead quick spiced vegetarian curry veggie curry

N/A

Source

Ingredients

2 tbsp mild curry paste

1 onion, chopped

400g can cherry tomatoes

2 x 400g cans chickpeas, drained and rinsed

250g bag baby leaf spinach

squeeze lemon juice

basmati rice, to serve

Method

Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.

Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.