A low-fat, low-calorie Indian vegan one-pot that’s full of delicious sunshine flavours and hot spice
Prep:5 mins
Serves 4
2 tbsp mild curry paste1 onion, chopped400g can cherry tomatoes2 x 400g cans chickpeas, drained and rinsed250g bag baby leaf spinachsqueeze lemon juicebasmati rice, to serve
STEP 1Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.STEP 2Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
