Tomato and Chickpea Curry Recipe

Looking for a cozy, flavourful meal that won’t break the bank or take all night to cook? This tomato, chickpea spinach curry checks all the boxes: it’s easy, budget-friendly and packed with plant-based protein. Whether you’re meal prepping for the week or just need a quick weeknight dinner, this one-pot wonder comes together in under 30 minutes with pantry staples you probably already have.

Serving 2: 

120g Spinach 

125g Cherry Tomatoes 

16g Tomato Paste 

25g Creamed Coconut 

15g Ginger and Garlic Paste

1 Veg Stock cube 

1 Tbsp Curry powder 

1 Tsp Ground turmeric 

1 Can of Chickpeas 

Instructions: 

1. Boil a kettle
2. Chop your cherry tomatoes in half
3. Drain and rinse your chickpeas
4. Heat a large, wide-based pan with a generous drizzle of olive oil over a medium-high heat
5. Add your ginger & garlic paste, curry powder, ground turmeric, tomato paste and drained chickpeas and cook for 1 min
6. Dissolve your vegetable stock mix in 200ml of boiled water
7. Add the halved cherry tomatoes to the pan and cook for 1 min
8. Add the vegetable stock to the pan and cook for 2 min 
9. Chop your creamed coconut roughly and stir through the chopped creamed coconut 
10. Finally add the spinach
11. Season with a pinch of salt and black pepper (and chilli flakes to add some spice)

And there you have it — a hearty, fuss-free curry that proves delicious food doesn’t need to be complicated or expensive. This tomato chickpea spinach curry, and don’t forget to serve it with rice, naan. 

Love, Aria 

XO