Indian Spiced Chickpea and Spinach Curry

This dish is made with tomatoes and flavoured with Indian spices, so I guess it’s something that can be called a curry. It’s pretty moreish, takes no time to make, and would be a great dish for a large family. It also freezes really well, just be sure to omit the spinach from the batch for the freezer.


Ingredients, serves 6-8:

  • 1 large onion finely diced
  • 2 tins of chopped tomatoes
  • 2 tins of chickpeas, rinsed and drained
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground coriander
  • 2 teaspoons of turmeric
  • 2 teaspoons of paprika
  • 1 teaspoon of freshly ground pepper
  • 2 tablespoons of medium curry powder
  • 1 bag of baby leaf spinach, washed
  • 1 tablespoon of sunflower oil



  1. Heat the oil in a large pan and add the onions. Gently cook with the lid on until the onions become translucent.
  2. Add the spices to the pan and stir well to cook them. Add half a can of the tomatoes and continue to cook for two more minutes.
  3. Add the rest of the tomatoes and heat through. Taste and add sugar if required. Once hot enough, add in the chickpeas.
  4. Just before serving, add in some spinach and cook until it’s just wilted.
  5. Pair with basmati rice.

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter. I’d love to see them!

Tanya x

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