In the Kitchen: Spinach and Chickpea Curry

When it comes to curry I am a fiend. I adore it. If I had to eat it every night for a week I don’t think I’d mind, as long as it was the right kind that is. None of the spiciness of vindaloo for me, I want something tasty with a hint of spice, you know enough that you need to add a bit of mango chutney and not so much that you can’t taste anything for the next week. I have never seen the point of suffering as you eat, like my friend did in the first year of University as he cried his way through his dish as we ate at one of the many places on Manchester’s Curry Mile (aka the place of dreams) – what is the point of that?

Anyway, I’ve gone slightly off topic as per usual, as today I want to share a delicious, cheap and easy curry that I made recently. Isn’t that the meal trifecta right there? Cheap, easy and delicious is what all meals should be! A huge shout out has to go to Dannii at Hungry, Healthy, Happy for this recipe as it’s all her creation. I just discovered it on her blog, made it with minimal changes and devoured it in seconds. {Sidenote: have you visited Dannii’s site before? If not you must! It’s jam-packed with awesome recipes that have minimal guilt. So brilliant!}

Spinach and Chickepea Curry - In the Kitchen - This and That Blog

Here’s the original 10 minute Chickpea and Spinach curry recipe and here’s what I did:

For four people you’ll need:
2 diced onion
2 cloves of crushed garlic
2 cans of chopped tomatoes
2 tins of chickpeas (drained)
300g spinach
1tsp ground coriander
1tsp paprika
1tsp cumin
1tsp turmeric
1tsp cayenne pepper

Fry the onion and garlic in a saucepan for two minutes before adding the spices
Add the chopped tomatoes, chickpeas and season with salt and pepper and simmer for minutes until a lot of the liquid has gone
Add the spinach and cook for a further two minutes
Serve with brown rice and mango chutney

See simple as anything isn’t it? And delicious and something I could eat all day everyday!