Vegan

Quick Chickpea Curry

15 mins

Quick Chickpea Curry

Ingredients

  • 20g curry paste
  • 1 small red onion, peeled and chopped
  • 8 curry leaves
  • 100g tinned chopped tomatoes
  • 260g tinned chickpeas, drained
  • 120ml water
  • 75g spinach
  • salt and pepper
  • 2 poppadoms

Method

Heat the curry paste in a saucepan, add the onion and curry leaves and fry for 2-3 minutes over a high heat. Add the tomatoes, fry for a minute then pour in the chickpeas and water. Bring to a simmer then cook for 5 minutes. Stir in the spinach then remove from the heat and season to taste. Serve with the poppadoms.