Veganuary Day 20: Spinach & Chickpea Curry

Weekends were built for curries – either takeaway or home-cooked. Although this spinach and chickpea curry is an old one and I’ve made it before, it’s still one of my favourites and it’s deliciously vegan.


  • approx. 10-12 tomatoes
  • 1 onion, sliced
  • 1 400g tin chickpeas
  • 3 chillies
  • 1 gfarlic clove, crushed
  • 1 tsp cumin
  • 1 tsp ground coriander
  • half teaspoon salt
  • half tsp paprika
  • half tsp turmeric
  • 300g spinach

Cross the bottoms of the tomatoes with a knife and place in a pan of boiling water until the skins begin to come loose. Peel the skins and chop off the flesh, leaving just the centre stalk.

Meanwhile, fry the onion over a moderate heat in olive oil, add the chopped tomatoes, followed by the garlic, salt and spices. (Although this may seem like rather a large quantity of salt, it helps the tomatoes to break down and cook.)

When the tomatoes have softened, add the chopped chilli and the chickpeas. Stir the spinach through for the last few minutes of cooking time until it is all wilted. Season with ground black pepper and serve with brown rice. 

It’s definitely the weekend and this is definitely still one of my all time favourite recipes.

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