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Butter chickpea curry recipe

Butter chickpea curry recipe

4 ratings

Created by The Tesco Real Food team

Vegetarian comfort food at its finest – this creamy chickpea and spinach curry offers a healthy twist on a curry house favourite. Packed with fibre, naturally gluten-free and ready in just 25 minutes, it’s a delicious dinner that doesn’t compromise on flavour. See method

Ingredients

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 fat garlic cloves, finely chopped
  • thumb-sized piece of ginger, finely grated
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • 1 tsp salt
  • 1 tbsp tomato purée​
  • 500g passata
  • 2 x 400g tins chickpeas, drained
  • 225g baby spinach
  • 75ml single cream, plus extra to serve
  • 20g butter
  • 1 tsp fenugreek leaves
  • 1½ tsp garam masala
  • 15g coriander, plus extra to serve
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1320kj
    318kcal     16%

  • Fat

    15g 21%

  • Saturates

    6g 29%

  • Sugars

    9g 10%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 27g Protein 12.7g Fibre 11.5g

Method

  1. In a large heavy-based pan, heat the oil over a medium-high heat and fry the onion for 5-6 mins until golden brown. Add the garlic and ginger, then fry for 1 min more.
  2. Stir in the ground spices and salt, and fry for 2 mins, then stir in the tomato purée and fry for a further minute. Add the tinned tomatoes, chickpeas and 100-150ml water. Turn the heat down and simmer for 10 mins.
  3. Add the spinach and stir to wilt, then add the cream and butter. Stir in the fenugreek leaves and garam masala and garnish with coriander. Serve with rice or naans and an extra drizzle of cream, if you like.

See more High-fibre meals

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