Photo: AI-generated illustration of the dish.
You'll need
- 2 tins chickpeas, drained (400g each)
- 1 tin chopped tomatoes (400g)
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 tbsp medium curry powder
- 200g baby spinach
- 1 tbsp vegetable oil
- 300g basmati rice
Meat free dinner ideas UK
Two tins and a bag of spinach, on the table in 30. Serves 4, about 30 minutes.
Photo: AI-generated illustration of the dish.
Method
Cook the onion in the oil for 5 minutes until soft, then stir in the garlic and curry powder for 1 minute.
Tip in the tomatoes, chickpeas and 100ml water, bring to a bubble and simmer for 15 minutes until thick.
Rinse the rice and cook it in boiling water for 10 to 12 minutes, or as the packet says, then drain.
Stir the spinach into the curry a handful at a time until it has all wilted, season, and serve with the rice.
If you have rice left over, cool it within an hour, keep it in the fridge and eat it within 1 day. Reheat it once only, until steaming hot. Other leftovers: fridge within 2 hours, eat within 2 days.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Curry powder is not included in the figures (not measured). How our recipes are made.
Check the label on: curry powder (can contain mustard or celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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