Chickpea and Spinach Madras

We both really like curry and spice in our house, the other half more so than me! I think it's also a great way to eat less meat, as you can make them taste good even without it due to the strong flavours. This was also still really filling with using the chickpeas and plenty of iron with the spinach.

The good thing about this is that you can use as much curry paste as you like in this recipe, in case you don't like as much spice.


  • 2 x 400 g cans of chickpeas
  • 1/4 jar Pataks madras curry paste
  • 1 large onion, chopped
  • 1 tin of chopped tomatoes
  • 1/2 tin of water
  • 1 mug of rice
  • 1 tablespoon of olive oil
  • 2 handfuls of frozen spinach


  1. Heat up a large pan, add the olive oil and fry the onions on a medium heat until they start to soften.
  2. Add the curry paste and fry for a few minutes. Add the chickpeas and cook for another minute.
  3. Add the tomatoes and the water, bring to the boil, turn down the heat and put the lid on. Cook through for 30 minutes. Add the spinach and cook through for another 5 minutes.
  4. 15 minutes before the, boil a kettle and put a mug of rice and 2 mugs of boiling water in a pan, start to boil the water and then turn the heat down. Put the lid on and cook until the water has evaporated.
Note: You can get away with cooking the chickpeas for 15 minutes, before adding the spinach but I like to cook out the curry a little more.

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