I love stews and if they are fragrant with delicious spices that’s even better. This “curry” is a speedy fragrant stew with a tomato and coconut base. I make it with chickpeas or a ixture of chickpeas and white beans but you could use other beans if you prefer. Variety is the spice of life and all that. The spinach adds a good green boost to the meal as well as another texture and flavour of course. Try it – I’m sure you will enjoy!

Malin x

Speedy Chickpea and Spinach Curry

Serves 4.


1 tbsp rapeseed oil

1 tbsp cumin seeds

1 / 150 g brown onion

3 large cloves / 45 g  garlic

2 tbsp tomato paste

1 tbsp curry powder

1 tsp garam masala

A pinch of chili flakes, to taste

1 tin / 400 g chopped tomatoes

1 tin / 400 ml coconut milk

1 vegetable stock cube

2 tins /460 g (drained) chickpeas

150 g fresh baby spinach

Salt and black pepper, to taste

Salt, to taste

Serve with:

4 servings of rice, I used white basmati

A large handful salted peanuts

A handful fresh coriander