zoom Chick pea & spinach curry

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    Chick pea & spinach curry

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    Chick pea & spinach curry

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2-3


    1 tbsp vegetable oil
    1 onion, sliced
    2 garlic cloves, crushed
    1 tsp grated fresh root ginger
    1 large tomato, roughly chopped
    1 tbsp tomato purée
    1 red chilli, halved
    2 tsp garam masala, plus extra to serve
    1 tsp fenugreek seeds
    400g can chick peas, drained and rinsed
    235g pack ready washed spinach
    Squeeze lemon juice
    3 tbsp Yeo Valley Natural Yogurt, plus extra to serve
    2 garlic and coriander naan bread, to serve


    1.Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and fry for 8 minutes until light golden brown. Add the garlic, ginger, tomato, tomato purée, chilli, spices and chick peas, then fry for 2 minutes more. Add 3 tbsp water and cook for another 2 minutes.

    2. Stir in the spinach, then cover and leave for 3 minutes to wilt. Uncover, add a squeeze of lemon and stir everything together. Take off the heat then stir in the yogurt, a spoonful at a time, before serving on warm naan bread with extra yogurt and a sprinkle more garam masala.


    Cook’s tip

    Garam masala is a traditional Indian spice blend. Its ingredients can vary but commonly include black peppercorns, cinnamon, cloves and cardamom.


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    This recipe appeared within the April 2018 recipe card collection. 
    Recipe cards are free to pick up every month in Waitrose stores.


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