One Pan Spinach & Chickpea Curry


  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 large garlic cloves, chopped
  • 1 piece of ginger, chopped finely
  • 2 teaspoons of garam masala
  • 1 teaspoon of cumin
  • Dash of cayenne pepper
  • 1 can drained chickpeas
  • 2 cans chopped tomatoes
  • Bit of sugar
  • 3 handfuls of freshly torn spinach
  • 2 tablespoons fresh coriander, chopped
  • Squeeze of fresh lemon
  • Salt and pepper


This is all done in one pan, so is a straightforward recipe with very little washing up.

  1. Start by heating up the olive oil in a large pan over medium heat. It needs to be a pan with a lid. Then, add the onions, and fry gently, until soft.
  2. Then, add the garlic and ginger, stirring frequently for a couple of minutes.
  3. Next, pop in the garam masala and all other spices for a minute or two. The onions need to absorb the spices so that the flavour is enhanced.
  4. Follow up by adding the chickpeas and stir well. Again, they need to be well coated in the spices, as they can be bland if not spiced up.
  5. Add the two cans of tomatoes and sugar to taste, and stir. Cover and simmer for 20 minutes on low to medium heat.
  6. Slowly add torn spinach and stir until it has wilted. Don’t overcook the spinach.
  7. Right at the end add a scattering of fresh coriander, and a healthy squeeze of fresh lemon juice. Season to taste.
  8. Follow up with this very cold velvety smoothie. This is a healthy, refreshing creamy dessert which is perfect after a spicy curry.
  9. It is very quick and easy.  All you have to do is blend almond milk, a frozen sliced banana, a handful of frozen raspberries, a dash of cocoa powder, a couple of pitted dates and a pinch of sea salt.
  10. Pour into a tall glass.  Finish off with a few berries and cacao nibs. Serve cold.

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