• 1/2 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 tsp chopped fresh ginger
  • 1/2 tbsp light olive oil
  • 1-2 tbsp mild curry paste
  • 200g chopped tomatoes
  • 1-200ml water
  • 200g canned chickpeas, rinsed and drained
  • 250g fresh spinach, stalks removed and leaves chopped
  • 1 handful of coriander leaves, roughly chopped
  • naan bread or rice to serve

So I posted this (very tasty) but a lot more fiddly chickpea and tomato and spinach curry recipe a few weeks ago, you should def hit that if you have the time, it’s better to make your own curry pastes, and likewise it’s creamier and LENTIL FILLED, so is quite different really. But for those of you who want a super healthy vegan awesome tasty curry in a rush (and quite frankly, who doesn’t) here’s a ‘weeknight’ version, for those of you who work proper jobs and stuff. Say thanks to Easy Vegetarian One Pot, if you like. Any changes I’ve made is just to make the thing less fussy. I think it looks a bit nicer, too

Prep Time: 5 | Cook Time: 20 | Servings: 2 | Nutritional Info: 212 Kcal, 26g carb, 8g fat, 12g protein

Ingredients picture:

PROCESS: Heat the oil in a pan over a medium heat. Add the onion, garlic and ginger, and cook for 4–5 minutes, until softening.

Add the curry paste and stir-fry for 2 minutes, until ‘aromatic’, as they say.

Stir in the tomatoes, water, and chickpeas. Bring to boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 minutes.

Stir in the spinach and cook until just wilted.

Stir in the coriander, and serve with rice, chutney wot your mum made and soya yogurt. Mm.