This easy Chickpea And Spinach Curry is quick, hearty and healthy! A comforting creamy curry that even meat lovers will adore. Make it on your stove or the Instant Pot.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: British, Indian
Keyword: Chickpea And Spinach Curry, Slimming World Curry
400g| 14oz chickpeas from a tin, drained and rinsed
500ml| 2 cups hot vegetable stock
250ml| 1 cup full fat tinned coconut milk or light coconut milk (see notes for Slimming World info)
Large handful of fresh spinach or 4 cubes of frozen spinach
Lime juice, to taste
Fresh coriander(cilantro) to garnish
Salt and pepper to season
Fresh chilli, sliced to garnish (optional)
Dried chilli flakes to serve(optional)
Lime wedges, to serve
Instructions
Heat olive oil in a large pan (or use olive oil spray). Sauté the onions over medium heat for 5 minutes until softened.
Stir in the spices and salt, cooking for 30 seconds until fragrant.
Add the minced garlic, ginger, cinnamon stick and bay leaf. Add a splash of stock if the pan gets too dry.
Stir in the tomato purée and sweet potatoes.
Add the aubergine and chickpeas.
Add the coconut milk and vegetable stock and bring to a simmer. Lower the heat and cook for 15-20 minutes, stirring occasionally, until vegetables have softened.
Add the spinach. If you are using fresh then stir in until wilted. If you are using frozen spinach then cook for about 5 minutes, stirring, until incorporated into the curry.
Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.
Serve over rice with some chopped chillies or dried chilli flakes and lime wedges on the side.
Instant Pot Method
If you have time saute the onions, garlic and ginger for a few minutes in a little olive oil. If you are short of time just add ingredients and stir together.
Cover, set vent to sealing and cook for 8 minutes at high pressure. Release the pressure manually.
Give the curry a good stir. Select 'Saute' again and stir in the spinach. Simmer until spinach wilts, about 5 minutes.
Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.
Video
Notes
This curry is perfect for those on the Slimming World plan provided you use light coconut milk (7.5 syns for 250ml so less than 2 syns per serving). To make this coconut curry totally syn free you could use Alpro coconut drink which is part of your Healthy Extra A allowance. The curry won’t be as creamy so I prefer to use canned coconut milk.There’s under 400 calories and 15 Weight Watchers SmartPoints per serving (without sides).
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Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.