Chickpea & Spinach Curry

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For the last 6 or so months Tim and I have been eating very little meat. We were never huge meat eaters but we have gone from maybe eating it twice a week to a few times a month. I love cooking vegetarian food as I feel that you have to be a bit more inventive than just sticking a piece of meat on a plate with some vegetables. For a long time I have believed that people shouldn't eat so much meat. Not just for sustainability but also for health. We very rarely buy meat now because we believe that if you do eat meat it should be the best quality and animal welfare you can afford. I also think its the recent surge of chefs who have been sharing vegetarian recipes like Ottolenghi & Hugh Fearnley Whittingstall who have shown that eating vegetarian doesn't just involve goats cheese tarts and veggie sausages and they have encouraged more and more people to give up meat or eat it a lot less.

The recipe I am sharing today may seem like a bit of a typical vegetarian recipe because of the chickpeas but feed it to any meat eater and they are bound to not just love it, but not even notice the lack of meat.

Serves 2 but can easily be doubled

You will need-

• 1/2 cup rice, I used brown rice but you could use pilau or any other rice you may have
• 1 small onion, sliced finely
• 2 garlic cloves, sliced finely
• 1 1/2 cups passata
• 1 can chickpeas
• 3 blocks of frozen spinach or half a bag of fresh
• 3 lime wedges
• 1/2 tbsp curry powder
• 1 tsp ground ginger
• 1 tbsp of vegetable oil
• 2 tbsp natural yogurt
• Fresh coriander

Put your rice on to cook according to the pack instructions.

Place a large saucepan on a medium heat and heat the oil for a few minutes. Next add the onion and garlic and cook for around 5 minutes till soft. Add the curry powder and ginger and cook for a further 1 minute.

Now add the chickpeas, tomato sauce, spinach and 3/4 cup of water. Season with salt and pepper, stir well then bring to a simmer and cook until the mixture thickens.

Squeeze in the juice from 1 of the lime wedges and stir well. Serve with the rice, top with a tablespoon of yogurt, sprinkle with some fresh coriander and a wedge of lime.

Enjoy x

Just a little reminder, you can now print and save all of my recipes by click the print icon below. It also gives you the option to remove images so its easier to follow recipes whilst cooking.