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Spinach and Chickpea Curry

My Gluten Free and Vegan Spinach and Chickpea Curry Recipe (low FODMAP)
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2


  • 1-2 carrots peeled and cubed
  • 84g tinned chickpeas a low FODMAP serving of chickpeas is 1/4 cup which is 42g
  • 3-4 handfuls of fresh spinach
  • 1 tin of chopped tomatoes
  • pinch of sugar optional - I do this to take away the acidity of the tomatoes but you don't need to!
  • 1 tsp minced ginger
  • 2 tsp garam masala ensure it's low FODMAP, Tesco own brand is!
  • 1 tsp cumin
  • pinch of cayenne pepper
  • salt and pepper
  • 1 tsp garlic infused oil
  • handful of fresh coriander chopped finely
  • handful of fresh chives chopped finely
  • rapeseed oil to fry

To serve

  • Thai jasmine rice
  • Fresh coriander


  • Heat up a little oil in a frying pan. Once hot, add your cubed carrots and allow to fry. I fry mine for around 7-10 minutes but that's just because I want them to be slightly softer. Stir whilst they fry.
  • Add your minced ginger, garam masala, cumin and cayenne pepper. Mix in so the carrots are nicely coated and continue to cook for a couple of minutes.
  • Next, add in your chickpeas (I also sometimes add a tiny bit of extra oil now). Allow the chickpeas to get coated in some of the oil and spices.
  • Add in your tin of chopped tomatoes and a pinch of sugar. Stir it through and then turn your heat right down and allow to simmer for about 15 minutes.
  • Still on the heat, add in a little salt and pepper for seasoning as well as about a tsp of garlic infused oil. Stir it in for some extra flavour!
  • Continue to gently heat your curry and gradually add in your spinach leaves. I tend to add around 3-4 handfuls of spinach. Allow them to wilt down into the curry. At this stage I like to add a little bit of water as the curry reduces down quite a lot. I tend to add between 100ml and 150ml of water which bulks out the sauce really nicely.
  • Finally add your fresh coriander and fresh chives. Stir through.
  • Serve it up with jasmine rice and top with some fresh coriander leaves.
  • Enjoy!