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Plant-Based Quick Chickpea Curry with Spinach

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Caroline


  • 1 onion finely chopped
  • 400 g chopped tomatoes
  • 1 teaspoon chilli - your own choice of strength
  • 1 tablespoon freshly chopped ginger
  • 1 teaspoon tamarind paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 400 g can chickpeas drained and rinsed
  • 1 handful fresh spinach washed
  • 1 teaspoon coriander
  • 2 garlic cloves crushed and finely chopped


  • Put the finely chopped onion and garlic in a pot with 2 cm of water and soften under a medium high heat for 5-7 minutes, adding more water if necessary.
  • Add the cumin seeds and stir for a further two minutes. Add the chilli powder, coriander, fresh ginger and garam masala and keep stirring for another two minutes.
  • Add the tin of tomatoes and the tin of chickpeas. Stir all the ingredients together and heat through for about 10 minutes.
  • Add the tamarind paste and taste. Adding a little salt if desired.
  • Add the spinach and stir. As soon as the spinach has wilted, serve with brown rice.
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