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Recipe: £1-a-head Chickpea Curry | Daily Mail Online

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Feeds 4

This colourful curry uses spinach, as does two other dishes in Amy Sheppard’s thrifty meal plan


400g/14oz tin of chickpeas

Olive oil, for frying

1 onion, finely sliced

1/2 butternut squash, peeled, deseeded and chopped into chunks

2 garlic cloves, finely sliced 

50g/2oz spinach

5cm/2in piece of fresh ginger, peeled and finely sliced

1 tsp ground cinnamon

2 tsp curry powder

25g/1oz sultanas

500g/1lb 20z passata 


Put the chickpeas in a saucepan with the liquid from the tin. Bring to the boil and simmer for 10 minutes. Drain and set them aside.

Heat some oil in a frying pan and add the onion and butternut squash. Fry on a low heat for 10 minutes. Add the garlic, ginger, cinnamon, and curry powder to the pan and fry for a further 3 minutes, stirring occasionally.

Add the sultanas, chickpeas and passata to the pan and simmer on a low heat for 15 minutes, until the butternut squash and chickpeas are tender.

Add the spinach and simmer for a further 2 minutes before serving.


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