Chickpea and Spinach Curry
Two tins, a bag of spinach, and dinner in half an hour.
Serves 4 30 min 20g protein
veggievegandairy-freelegumesindianbudget
Plan it this weekIngredients
- Tinned chickpeas800 g
- Baby spinach200 g
- Tinned chopped tomatoes400 g
- Coconut milk400 ml
- Brown onion200 g
- Garlic15 g
- Fresh ginger15 g
- Basmati rice300 g
- Curry powder13 g
- Vegetable oil20 ml
Method
- Cook the diced onion in the oil over medium heat for 8 minutes until golden at the edges.
- Add the garlic, ginger and curry powder and stir for 1 minute.
- Add the tinned tomatoes and coconut milk, bring to a simmer, and cook for 10 minutes.
- Stir in the drained chickpeas and simmer for a further 8 minutes, then fold through the spinach until wilted.
- Season to taste and serve with the rice.
What it costs, and where to buy it
Shops to compare
Each item at whichever of your shops sells it cheapest.
- WoolworthsBest choice$12.49 for all 10 items
$3.12a serve
$3.12 a serve, cheapest at Woolworths
About $12.49 of ingredients used for 4 serves.
$30.00 across 3 shops · all 10 items priced · $4.37 more for bigger packs, 61% spare for later
WoolworthsBest choice$12.49
10 of 10 ingredients
you'll pay $30.08 · $17.59 of it spare
Coles$17.37
10 of 10 ingredients · $4.88 more
you'll pay $32.88 · $15.51 of it spare
Aldi$40.42
8 of 10 ingredients
you'll pay $50.35 · $9.93 of it spare
