Spinach and chickpea curry


  • 200g cooked chick peas
  • 200g fresh or frozen spinach
  • 2 cloves garlic
  • 1 knob ginger
  • 3 fresh chilies
  • 20g Cumin
  • 20g Gram masala
  • 15g Turmeric
  • 25g Ground coriander
  • 1 Star anise
  • 4 whole white Onions
  • 2 peeled and diced potatoes
  • 500ml Stock (vegetable, chicken or beef)
  • 1 tin 300g diced tomatoes


  1. Crush garlic, ginger and chili together
  2. Place stock on high heat on cooker and heat until boiling point is achieved (if using meat drop into stock when boiling point is reached)
  3. Using a frying pan, place all crushed ginger, chili, garlic and ground spices into the pan then heat lightly for 5 minutes
  4. When a light fluffy texture is achieved with the spices, take away from heat and add it to tomato puree
  5. When mixed together drop into boiling stock, make sure water is bubbling before add all the contents from the frying pan.
  6. Add star anise then reduce for 45 minutes in pan then add peeled and diced potatoes and chick peas
  7. After another 30 minutes add the tinned tomatoes, onions and mix and leave on heat for 45minuntes
  8. Now the curry is ready just remove star anise and finish with spinach,  coconut powder and fresh coriander .

Remember this curry is a guideline you can chose and add your own vegetables or meat, its low at when you use yogurt  and serve with fresh cooked rice

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