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Spinach and Chickpea Curry

1 out of 3 Difficulty
2 out of 3 spice levels Medium
35 mins Preparation

Ingredients

Serves 2 people

1 onion, diced

2cm of ginger, grated

1 clove of garlic, finely chopped

Patak's Medium Squeezy Spice Paste

400g chickpeas, drained

200g chopped tomatoes

60g baby spinach

2 tbsp of fresh coriander

3 tbsp of natural yoghurt

Method

SQUEEZE

1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).

SIZZLE

2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chickpeas.

CREATE

3. Stir in the chopped tomatoes, baby spinach and 100ml water. Simmer uncovered for 15 mins until the chickpeas are cooked through. Stir in 2 tbsp of fresh coriander and 3 tbsp of yoghurt.

  • Serves 2 people

    1 onion, diced

    2cm of ginger, grated

    1 clove of garlic, finely chopped

    Patak's Medium Squeezy Spice Paste

    400g chickpeas, drained

    200g chopped tomatoes

    60g baby spinach

    2 tbsp of fresh coriander

    3 tbsp of natural yoghurt

  • SQUEEZE

    1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).

    SIZZLE

    2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chickpeas.

    CREATE

    3. Stir in the chopped tomatoes, baby spinach and 100ml water. Simmer uncovered for 15 mins until the chickpeas are cooked through. Stir in 2 tbsp of fresh coriander and 3 tbsp of yoghurt.