A one-pot, no-chop comfort food recipe for nights when you can't be bothered

Spinach and Chickpea Curry

Commit this no-chop, one-pot wonder to memory for busy nights when the cupboards are mostly bare. This is a very mild recipe, but you can add ¼ -½ teaspoon of chilli powder (depending on your taste) if you like a hotter dish. Listen to the recipe cast for more information on the ingredients.

Ingredients

1 Tablespoon of coconut oil

1/2 cup frozen diced onion

2 heaped teaspoons minced ginger/garlic mix

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

½ teaspoon turmeric

1 tin (400g) chickpeas, drained

125g frozen spinach

½ tin (200g) dice or crushed tomatoes

Salt

¼ teaspoon garam marsala

Equipment

Shallow Frying pan

Wooden spoon

Measuring cups and spoons

Instructions

In a cold saucepan, add oil and onion and set cooking over a high heat. Mix together with a wooden spoon as the saucepan heats. 

When the onion is sizzling and golden, turn the heat down to medium. Add the garlic/ginger, cumin, coriander, paprika and turmeric. Stir to combine in the pan. A paste will form. Fry that gently for 1-2 minutes.

Add the drained chickpeas. Stir so that chickpeas become coated in the spice paste. Then add spinach along with 1/2 cup water to help the frozen blocks of spinach thaw. Stir occasionally as the spinach breaks down. When the spinach is thawed, add tomatoes and mix well. Continue cooking for 5-10 minutes until the sauce thickens slightly, adding a little more water if the mix seems too dry, and cooking for a little longer if the curry seems too watery.

Taste and season with salt. Stir through garam marsala just before serving.

Serve with basmati rice and a leafy green salad.

Next week’s recipe: A easy, satisfying recipe for when you are bored of pizza night. Check out easyhealthytasty.com for more no-chop recipes.