Place the onion, garlic, ginger and chillies into a food processor with a little water and blitz to a smooth paste.
In a large frying pan gently heat the sunflower oil over a medium heat. Add the paste to the frying pan and gently saute the vegetables for 5 minutes taking care to soften but not colour the paste.
Next add in all the dry spices to the vegetable paste and stir thoroughly to combine. Cook out for a minute so that the dry spices begin to release their aroma, but again take care not to burn the spices.
Add the creamy Greek yogurt to the spice mix and stir through to form a thick smooth curry paste. next add the tinned tomatoes, the vegetable stock cubs and the drained chickpeas and give everything a good stir. Cook for 10 minutes and if it's looking a little dry add a splash of water to loosen the curry sauce.
Add the frozen spinach to the curry sauce and cook for a further 5 minutes until the spinach had defrosted and heated through.
Before serving stir through the chopped coriander. Serve with warm naan breads or flatbreads.
Frozen spinach is great to have in your freezer for speed of cooking. However, you can substitute with fresh spinach or another leafy green if you prefer.If you want to bulk this dish up a little use any combination of vegetables that suit your taste and what you have in your fridge and store cupboards.
Easy Chickpea Curry with Yogurt & Spinach
Amount Per Serving
Calories 281Calories from Fat 99
% Daily Value*
Saturated Fat 1g6%
Vitamin A 6133IU123%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •