Chickpea & Spinach curry recipe

  • Serves 4
  • 30 mins to prepare and 1 hr to cook
Add this recipe to your binder.
2c6c0482 cf83 40ec 9b48 cd6132929c98 full
Customer recipe by Jasmin Woodcock
Added 87 months ago

Heat the clarified butter and cook the spices slowly for 10 minutes to release flavour from the spices.

Add the chopped onion & garlic to the butter and spices. Cook until soft.
Add chickpeas with two tbsp of brine.
Add chopped tomatos and spinach and pour in the stock.
Bring to boil, then reduce the heat to simmer
Cook on a medium heat for 60 minutes

Season to taste
Eat with hot parathas

If sauce reduces too quickly add more vegetable stock throughout.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • tins chickpeas, drained, brine reserved
  • 250g - spinach
  • 1 x 400g - Tin chopped tomatoes
  • large onion, finely chopped
  • large cloves garlic, peeled and chopped
  • 1 tsp - turmeric
  • 1 tsp - garam masala
  • 1 tsp - fenugreek seeds
  • cardamon pods
  • 1 tsp - mustard seeds
  • 100g - clarified butter
  • 600ml - pint vegetable stock

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.