Chickpea and spinach curry

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 2 tins tinned chickpeas, drained and rinsed
• 200 g spinach
• 400 g tinned chopped tomatoes
• 1 whole onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp root ginger, grated
• 2 tbsp curry powder
• 1 tbsp rapeseed oil
• 250 g wholegrain rice, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion until soft.
2. 2Step 2. Add the garlic, ginger and curry powder and cook for 1 minute.
3. 3Step 3. Stir in the tomatoes and chickpeas and simmer for 15 minutes.
4. 4Step 4. Cook the rice according to the packet instructions.
5. 5Step 5. Stir the spinach into the curry and cook until wilted.
6. 6Step 6. Check the curry is piping hot throughout before serving with the rice.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.