Butter chickpea curry recipe
Created by The Tesco Recipes 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- Serves 4
- Takes 25 mins
- 318 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1320kJ 318.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 27.0gProtein 12.7gFibre 11.5g
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- 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.
- 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.
- 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
