Fresh tomato, chickpea and spinach curry
Serves: 4
Prep time: 10 minsTotal time: 
Photograph by Ria Osborne
Fresh tomato, chickpea and spinach curry
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
399Kcal
Fat
8gr
Saturates
2gr
Carbs
72gr
Sugars
11gr
Fibre
8gr
Protein
16gr
Salt
0.3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- ¼ tsp crushed chillies
- 2 garlic cloves, crushed
- 30g piece root ginger, peeled and finely chopped
- 1 x 31g pack coriander, leaves and stalks, chopped separately
- ½ tbsp olive oil
- 1 onion, chopped
- 500g ripe tomatoes, chopped
- 1 lime
- 3 tbsp natural yogurt
- 1 x 410g tin chickpeas
- 1 x 200g bag spinach
Step by step
- Toast the cumin and coriander seeds in a dry nonstick pan. Using a pestle and mortar, grind the toasted seeds, the crushed chillies, garlic, ginger and coriander stalks into a paste.
- Return the pan to the heat, add the oil and onion, cover and cook for 5 minutes until soft. Add the paste and 2 tablespoons water and cook for 2-3 minutes.
- Add the tomatoes and 100ml hot water from the kettle, stir, cover and bring to the boil. Simmer, covered for 10 minutes.
- Whiz the coriander leaves (keep a few to garnish), juice and zest of the lime, the yogurt and a pinch of salt in a food processor.
- Add the chickpeas to the curry, cover and cook for 5 minutes. Add the spinach, cover and cook for 2 minutes. Stir well.
- Season; serve with rice and the coriander yogurt.
