Dr Mobeus
Chickpea and Spinach Curry
Chickpea curry is one of those meals that costs less than a quid per portion but fills you up like a much pricier meal would. Tinned chickpeas are around 65p a tin in most UK supermarkets and they are packed with protein and fibre. This whole dish takes 20 minutes from cupboard to plate, and most of the ingredients are store cupboard staples you probably already have.
Total cost: £2.90 (£0.73 per portion) – Serves 4 people. Prep: 5 mins | Cook: 20 mins
Chickpea and Spinach Curry
A warming, filling curry that's ready in 20 minutes and costs under £1 per portion. Tinned chickpeas are one of the best value protein sources in any supermarket.
Ingredients
Method
- Heat the oil in a large pan. Add the onion and cook for 5 minutes until soft.
- Add the garlic, curry powder, cumin and garam masala. Stir and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes and drained chickpeas. Stir well and bring to a simmer.
- Cook for 15 minutes until the sauce has thickened slightly.
- Stir in the spinach a handful at a time - it will wilt down quickly. Cook for another 2 minutes.
- Serve with boiled rice.
Tips and Variations
Double the recipe and freeze half – it reheats perfectly. No fresh spinach? A handful of frozen spinach works just as well and costs about 10p per portion. Add a dollop of natural yoghurt on top for cooling contrast.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
